Dutch Butter Stollen (Christmas Bread)
Ingredients

Flour | 100% | 10000 g |
QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
Fresh Yeast | 8% | 800 g |
Salt | 2% | 200 g |
Water approx. | 59% | 5900 g |
Filling 1 | ||
Raisins | 100% | 10000 g |
Currants | 20% | 2000 g |
Mix Tropical | 10% | 1000 g |
Nuts | 10% | 1000 g |
Filling 2 | ||
Almond Paste (Ready for use) | 70% | 7000 g |
Working method | |
Scale | Scale the almond paste in pieces approx. 175 gram. Roll them in long shape |
Kneading | Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading directly mix filling 1 in |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 850 gram and rounding |
Dough proof | Approx. 20 minutes |
Moulding | Mould into a short pointed model |
Dough proof | Approx. 20 minutes. |
Moulding | Role from the middle two lips on the dough pieces. PLace a piece of almond paste in the middle and fold it in. Make sure the lock is closed |
Final proof | Approx. 25 minutes |
Baking | Ca. 40 minuten bij 200ºC. |
Finishing | Directly after baking brush wit melted butter. After cooling down sprinkle with icing sugar |
Extra information | |
Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |