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Dutch Orange Stollen


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 60% 6000 g
Filling 1
Raisins 80% 8000 g
Currants 40% 4000 g
Dried Apricots Pieces 20% 2000 g
Nuts 10% 1000 g
Filling 2
Almond Paste (Ready for use) 70% 7000 g
Working method
Soaking Soak the dried apricots pieces in water, 10% of their own weight Scale the almond paste in pieces of approx. 85 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 mix filling 1 in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 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 Approx. 40 minutes at 200ºC
Finishing Directly after baking brush with melted butter. After cooling down brush it with or dip it in orange fondant
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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