Dish Name: Stollen
Meal Period: Lunch/Dinner
Ingredients for 6800 gms dough
| Qty | Unit | Description |
|---|---|---|
| 1.7 | KG | sultanas |
| 0.375 | KG | Candied orange peel |
| 0.375 | KG | Candied lemon peel |
| 0.375 | KG | nibbed almonds |
| 0.19 | KG | rum |
| 0.7 | KG | yeast |
| 0.5 | LITRE | milk |
| 1 | KG | Flour |
| 0.3 | KG | sugar |
| 1 | KG | butter |
| 0.3 | KG | marzipan |
| 0.03 | KG | salt |
| 0.02 | KG | lemon zest |
| 0.001 | KG | cardamom powder |
| 0.001 | KG | mace powder |
| 0.001 | KG | vanilla pod |
Method:
- Mix all the ingredients in the dough mixer except the butter and marzipan
- Knead the dough for 5 minutes on slow speed or until the gluten has formed.
- Add 100 gms of softened butter and knead again till a smooth dough is obtained
- Keep the dough for proofing, knockback and rest again
- Scale a dough and shape the stollen Roll out the dough to 8-inch diameter with thick in the center and thin on the edges
- Put a rolled piece of marzipan and fold over to form a half-moon shape. Keep on a tray for proofing
- Bake at 200º C for 40 min.
- When it is hot brush dip the strudel into melted butter strong text