Stollen

Ingredients

Units %
Group 1
Cake flour 10000g 0
Sweet & Soft 20% Premix 2000g 0
NCP Yeast Wet 500g 0
Water 4500g 0
Egg 500g 0
Nutmeg 100g 0
Cardomon 5g 0
Group 1 total 0
Group 2
Bakers Mix 10000g 0
Pecan Nuts Halves 500g 0
Cherries BR/Red 1000g 0
Sorbitol 250g 0
Group 2 total 0
Topping
Butter 568g 0
Brandy 284g 0
Icing Sugar 1136g 0
Topping total 0

Working Method

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

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

Topping
  1. Brush with melted butter and brandy.
  2. Dust with icing sugar.
  3. Repeat.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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