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Dutch Treat Stollen


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 10% 1000 g
Salt 2,5% 250 g
Dresner solidification powder 2% 200 g
Water approx. 64% 6400 g
Filling 1
Raisins 80% 8000 g
Currants 40% 4000 g
Nuts (Walnuts, Almonds and / or Hazelnuts) 20% 2000 g
Mix tropical 10% 1000 g
Filling 2
Almond paste 44% 4400 g
Amarena Cherries 33.6% 3360 g
Working method
Processing Scale the Almond paste aprox. 150 grams and make roles. Put the Amarene cherries in the rolls and close them slowly.
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in the dough
Dough temperature Approx. 27ºC.
Scale Dough pieces of 800 grams and rounding
Dough proof First time approx. 25 minutes
Moulding Mould it in a point model
Dough proof Second time approx. 25 minutes
Moulding Mould the bread with the almond paste and the Amarene cherries in the center(total approx. 175 grams)
Final proof Max. 30 minutes
Baking Approx. 35-40 minutes at 210ºC. in a descending oven
Finishing Wash with melted butter directly after baking. After cooling down brush it through the fondant and finish it off with almond
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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