Ingredients
T65 flour: 9,2 kg
Toofruit® Apricot: 0,8 kg
Sugar: 1,25 kg
Softened butter: 2,5 kg
Yeast: 0,6 kg
Salt: 0,18 kg
Whole eggs: 1,5 kg
Whole milk: 4,5 L
Rum: 0,3 L
Flower honey: 0,4 kg
Add-ins at the end of mixing
Black raisins: 1 kg
Diced apricots: 1,5 kg
Golden raisins: 1 kg
Roasted almonds: 1 kg
Preparation
Base temperature: 56°C
Kneading:
- First speed: 5 minutes
- Second speed :
- Using a mixer or spiral: 5 minutes, add the butter and knead for another 5 minutes.
- First speed : Incorporate the add-ins and knead for another 3 minutes.
Dough temperature: 24-26°C.
First fermentation: 60 minutes at 24°C.
Scaling: divide into 400 g dough balls.
Intermediate proofing: 15 minutes.
Shaping: flatten into an oval, place a 100 g roll of almond paste in the center, and fold it inside. Seal using a rolling pin to shape the Stollen.
Final fermentation: 2h30-3h at 25-26°C.
Baking: brush with egg wash and bake for 25-30 minutes at 150°C. Upon removal from the oven, brush with melted butter, sprinkle with granulated sugar, and finish by dusting with icing sugar.
