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 |