7000gAlmond Paste (ready to Use) approx. 175 gr. per pi
Working method
Scale the Almond Paste into pieces of approx. 175 grams and make rolls of them
Mix all ingredients into a dough which is not too stiff Mixing time is slightly shorter than a normal fruit bread Stop mixing once the dough is smooth and carefully After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scaling: dough pieces approx. 850 grams and rounding
Dough proof: Approx. 20 minutes
Mould into a pointed model
Dough proof: Approx. 20 minutes
Mould in the form of a 'stol' with a pill of almond paste in the center
Final proof: Approx. 30 minutes in the bakery
Baking: Approx. 40 minutes at 200ºC
After cooling down cover with chocolatefondant and sprinkle with white chocolate shavings
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly