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Dutch Butter Mini Stollen (Christmas Buns)
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:
10000
g - 100%
Raisins
2000
g - 20%
Currants
2000
g - 20%
Mix Tropical
Filling 2:
3000
g - 30%
Almond Paste (Ready to Use) approx.
Working method
Add extra egg to the Almond paste so its possible to pipe
Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: Approx. 2250 gram (30 pieces)
Dough proof: Approx. 20 minutes
Mould as a finger bun, pipe 20-25 grams almond paste per mini christmas bread in between and fold it close. Place the dough pieces on baking sheets
Divide and round up
Final proof: Approx. 40 minutes
Baking: approx. 12 minutes at 250ºC
Brush directly after baking with melted butter. After cooling down sprinkle it with icing sugar
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly