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Dutch Spelt Stollen (Christmas Bread)


% g
Vitason Spelt » 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 9% 900 g
Water approx. 50% 5000 g
Filling 1:
Raisins 100% 10000 g
Currants 10% 1000 g
Mixed nuts 20% 2000 g
Filling 2:
Almond paste (Ready for use) 61,5% 6150 g
Vitason Spelt » % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. Turn the filling immediately after kneading
Scale Approx. 700 grams and rounding up
Dough proof Approx. 20 minutes
Moulding Moulding the dough piece as a tin bread. After moulding incise on the closure, up to the middle, over the entire length. Place a piece of 150 grams almond paste in the middle and fold it in. Place the dough pieces into round (wooden)baking molds
Decorating Dont't moisture the dough peices and decorate them with Vitason Spelt. Place the dough pieces into round (wooden)baking molds
Final proof Approx. 30 minutes
Baking Approx. 50 minutes at 180ºC in (wooden) molds. (If used woorden malds present/pack/sell them in the wooden molds!)
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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