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Filled Christmas Trees


Flour (High-protein) 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 10% 1000 g
Salt 2% 200 g
Water approx. 60% 6000 g
Filling 1:
Raisins 100% 10000 g
Currants 20% 2000 g
Mix Tropical 10% 1000 g
Nuts 10% 1000 g
Filling 2:
Almond Paste (Ready to Use) 100% 4200 g
Fondant 5% 500 g
Green and White Musket Seed 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough Make sure it is not too stiff Use a slightly shorter running time than a normal fruit bread Stop mixing once the dough is smooth After kneading directly mix filling 1 in
Dough temperature Approx. 26ºC
Scale Approx. 1200 gram (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and don\\\'t round up!
Moulding Pipe approx. 5 grams of Almond Paste on each dough pieces and round up Use 7 rounded dough pieces to make a Christmas tree (See photo)
Final proof Approx. 60 minutes
Baking Approx. 12 minutes at 240ºC
Finishing Brush lightly with fondant and sprinkle with green and white musket seed (sugar decoration)
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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