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Winter Bells

Ingredients

  • 10000 g - 100% Flour
  • 3000 g - 30% QS Boterstol (Dutch Stollen)
  • 1000 g - 10% Fresh Yeast
  • 200 g - 2% Salt
  • 200 g - 2% Dutch "Speculaas"
  • 6000 g - 60% Water approx.

Filling 1:

  • 5000 g - 50% Raisins
  • 1000 g - 10% Pearl Sugar P2

Filling 2:

  • 4000 g - 40% Frangipane

Decoration: Speculaas butter c:

  • 1200 g - 24% Butter
  • 1200 g - 24% Sugar
  • 2450 g - 49% Flour
  • 100 g - 2% herbs
  • 50 g - 1% Salt

Working method

  • Knead all ingredients into a smooth and well developed. Add the first filling and mix this filling carefully into the dough.
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 1250 gram and form a square to roll
  • Dough proof: Approx. 15 minutes
  • Roll the first piece of dough to 3,5 mm thick and lay that on a high edges baking sheet (60 x 40 cm). Pipe on that a track the Frangipane (400 grams) in an longitudinal direction and approximately 9 cm from each other. Roll the second piece of dough roll to 3.5 mm thick and layed that on top of the dough piece with Frangipane
  • Final proof: Approx. 65 minutes
  • Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
  • Baking: Approx. 40-45 minutes at 200ºC
  • Let it cool for a day and cut the next day (9 x 5,5 cm)
  • Make the frangipane and the Speculaas butter crumbs
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly