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Dutch Choco Amarena Stollen


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
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
BRC Halal Kosher RSPO Skal

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