Stollen - Puratos

Ingredients

Working Method

Group 1

Soak group 2 for 24 hours.
Mix group 1 for ± 2 min. slow and ± 7 minutes fast, depending on type of mixer used.

Group 2

Add group 2 on slow speed till evenly dispersed.
Scale dough at 750 g, mould round and rest for ± 5 minutes.
Work off dough.
Add 100 g Mapan to each loaf.
Prove at 40°C and 80% humidity for ± 40 minutes.
Bake at 190°C for ± 30 minutes.

Topping

Brush with melted butter and brandy.
Dust with icing sugar.
Repeat.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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