O-Tentic Stollen Bread


Working Method

Part 1
  1. Place all ingredients except the inclusions in the mixer.
  2. Mix for 6 minutes on a slow speed and then for 4 minutes on second speed.
  3. Add all inclusions on slow speed till evenly dispersed.
  4. Bulk ferment for 30 minutes covered to prevent skinning.
  5. Scale dough at 700g, round and rest for ± 30 minutes.
  6. Flatten dough piece then mould a 100g marzipan stick into the centre of the dough.
  7. Prove at 40°C and 80% humidity for ± 60 minutes.
  8. Bake at 200°C for ± 30 minutes
  9. Brush with butter and dust a thick layer of icing sugar over the butter.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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