Winter Bells

Ingredients

Flour	100%	10000 g
QS Boterstol (Dutch Stollen) »	30%	3000 g
Fresh Yeast	10%	1000 g
Salt	2%	200 g
Dutch \\\\\\\\\\\\\\\"Speculaas\\\\\\\\\\\\\\\" he	2%	200 g
Water approx.	60%	6000 g
Filling 1
Raisins	50%	5000 g
Pearl Sugar P2	10%	1000 g
Filling 2
Frangipane	40%	4000 g
Decoration: Speculaas butter c
Butter	24%	1200 g
Sugar	24%	1200 g
Flour	49%	2450 g
herbs	2%	100 g
Salt	1%	50 g

Working method
Kneading	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
Processing	Make the frangipane and the Speculaas butter crumbs
Moulding	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
Decorating	Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
Baking	Approx. 40-45 minutes at 200ºC
Finishing	Let it cool for a day and cut the next day (9 x 5,5 cm)

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly