Dutch "Kruidnoten" Loaf

Name: Dutch "Kruidnoten" Loaf
Ingredients: 10000 g - 100% Flour; 3000 g - 30% QS Boterstol (Dutch Stollen); 600 g - 6% Fresh Yeast; 200 g - 2% Speculoos spices; 150 g - 1.5% Salt; 6200 g - 62% Water approx.; 5000 g - 50% Kruidnoten; 1500 g - 15% Sugar Nibs P4; 100 g - 1% Aniseed; 4000 g - 40% Almond Paste (Ready to Use); 1000 g - 10% Victoria Batter

Ingredients

10000 g - 100% Flour
3000 g - 30% QS Boterstol (Dutch Stollen)
600 g - 6% Fresh Yeast
200 g - 2% Speculoos spices
150 g - 1.5% Salt
6200 g - 62% Water approx.

Filling 1:

5000 g - 50% Kruidnoten
1500 g - 15% Sugar Nibs P4
100 g - 1% Aniseed

Filling 2:

4000 g - 40% Almond Paste (Ready to Use)

Finishing:

1000 g - 10% Victoria Batter

Working method

Scale Almond Paste in pieces of 60 gram. Roll them untill it fits into the moulded dough pieces
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scaling: Dough pieces approx. 400 grams and rounding
Dough proof: Approx. 30 minutes
Mould as a small stol and fold in a piece of almond paste. Place moulded dough pieces close to each other on baking sheets, to ensure that the sides are baked next to each other
Decorate with Victotia Batter
Final proof: Approx. 50 minutes
Baking: Approx. 40 minutes at 200ºC
Sprinkle with icing sugar