Stollen
– Sultana Raisin 300g
– Orangeat 100g
– Zitronat 50g
– Rum (just enought amount to moisten)
Soak 2-3h to Overnight
– Almond silvers 150g
Soak in Water or Milk, drain off, then Mix with Fruits
– Flour 500g
– Flesh yeast 60g
– Milk 300g
Pre-ferment dough
30˚C/30 min. or Overnight in fridge
– Granulated sugar 150g
– Salt 15g
– Butter 300g
– Shortening 150g (neutral coconut il)
– Marzipan 100g
Cream well
– Flour 500g
– Stollen Spices (Cinnamon, Ginger, Nutmeg etc. not too much, modest)
Mix with Pre-ferment dough, Creamd butter-sugar.
*need a big mixing bowl
Bench Time 5-10min.
Form in 2 Loafs or 3
let rise 10-30 min.
Bake 190˚C/50-60 min.
Discard burnt fruits on surface
Still hot, coat with Brown butter
Cool down
Coat with Granulated sugar
Rest overnight in Room temperature
Coat with Powder Sugar
Pack tight and Rest at least 1 week, up to 3-4 weeks