Dutch Orange Stollen
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling 1:
- 8000 g - 80% Raisins
- 4000 g - 40% Currants
- 2000 g - 20% Dried Apricots Pieces
- 1000 g - 10% Nuts
Filling 2:
- 7000 g - 70% Almond Paste (Ready for use)
Working method
- Soak the dried apricots pieces in water, 10% of their own weight Scale the almond paste in pieces of approx. 85 gram. Roll them in long shape
- Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading mix filling 1 in
- Dough temperature: approx. 26ºC
- Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould into a short pointed model
- Dough proof: Approx. 20 minutes
- Role from the middle two lips on the dough pieces. Place a piece of almond paste in the middle and fold it in. Make sure the lock is closed
- Final proof: Approx. 25 minutes
- Baking: approx. 40 minutes at 200ºC
- Directly after baking brush with melted butter. After cooling down brush it with or dip it in orange fondant
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
