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Dutch Orange Stollen
Ingredients
| 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 |
