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Frisian Sugar Bread - QS Boterstol (Dutch Stollen)

Ingredients

  • 10000 g - 100% Flour (High-Protein)
  • 180 g - 1.8% Salt
  • 570 g - 5.7% Yeast
  • 2000 g - 20% QS Boterstol (Dutch Stollen)
  • 5600 g - 56% Water approx.

Filling:

  • 7500 g - 75% Sugar Nibs P5
  • 20 g - 0.2% Cinnamon

Working method

  • Mix all ingredients into a well developed dough. After mixing directly add the filling
  • Dough temperature: approx. 26ºC
  • Scale: approx. 450 grams (depending on the aluminum tray)
  • Mould and put it in an aluminum tray
  • Final proof: Approx. 40 minutes
  • Baking: Approx. 25-30 minutes at 210ºC