Ice Floes - QS Boterstol (Dutch Stollen)
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 700 g - 7% Fresh Yeast
- 150 g - 1.5% Salt
- 6200 g - 62% Water approx.
Filling 1::
- 8000 g - 80% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
- Dough temperature: approx. 25°C
- Scale: approx. 1800 grams for a baking sheet of 60 x 40 cm. and mould square
- Dough proof: Approx. 20 minutes
- Roll the dough pieces into a slice of 3,5 mm. thickness and lay it in the baking sheet Prick the dough slice enough Apply the Coconut Filling, spread it and finally apply the Sliced Almonds
- Final proof: Approx. 20 minutes
- Baking: approx. 30 minutes at 200°C
- After cooling down cut as trapezoid floes of 6 x 10 x 4 cm (W x L x W) and sprinkle with icing sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
