Dutch Choco Amarena Stollen

Ingredients

Flour (High-protein)	100%	10000 g
QS Boterstol (Dutch Stollen) »	30%	3000 g
Fresh Yeast	10%	1000 g
Cocoa	3%	300 g
Salt	2%	200 g
Amarena Cherry Syrup	10%	1000 g
Water approx.	58%	5800 g
Filling Dough:
Raisins	90 %	9000 g
Half Amarena Cherries	15 %	1500 g
Chocolate Drips	15 %	1500 g
Filling:
Almond Paste (ready to Use) approx. 175 gr. per pi	%	7000 g

Working method
Scale	Scale the Almond Paste into pieces of approx. 175 grams and make rolls of them
Kneading	Mix all ingredients into a dough which is not too stiff Mixing time is slightly shorter than a normal fruit bread Stop mixing once the dough is smooth and carefully After kneading directly mix filling in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 850 grams and rounding
Dough proof	Approx. 20 minutes
Moulding	Mould into a pointed model
Dough proof	Approx. 20 minutes
Moulding	Mould in the form of a \'stol\' with a pill of almond paste in the center
Final proof	Approx. 30 minutes in the bakery
Baking	Approx. 40 minutes at 200ºC
Finishing	After cooling down cover with chocolatefondant and sprinkle with white chocolate shavings

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly