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Filled Christmas Trees

Ingredients

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

Filling 1::

  • 10000 g - 100% Raisins
  • 2000 g - 20% Currants
  • 1000 g - 10% Mix Tropical
  • 1000 g - 10% Nuts

Filling 2::

  • 4200 g - 100% Almond Paste (Ready to Use)

Decoration::

  • 500 g - 5% Fondant
  • 1000 g - 10% Green and White Musket Seed

Working method

  • Mix all ingredients into a smooth and well developed dough Make sure it is not too stiff Use a slightly shorter running time than a normal fruit bread Stop mixing once the dough is smooth After kneading directly mix filling 1 in
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1200 gram (30 pieces)
  • Dough proof: Approx. 10 minutes
  • Divide and don't round up!
  • Pipe approx. 5 grams of Almond Paste on each dough pieces and round up Use 7 rounded dough pieces to make a Christmas tree (See photo)
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 12 minutes at 240ºC
  • Brush lightly with fondant and sprinkle with green and white musket seed (sugar decoration)
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly