Ingredients

Group 1
Ingredient
KG
White flour
2.000
Brioche Paste 10% Concentrate
0.240
Mixed peel
0.200
Sultanas
0.200
Raisins
0.200
Butter
0.140
Sugar
0.120
Fresh yeast
0.120
Marzipan
0.120
Water
0.800
Vegetable oil
0.200
Egg
0.140
Glycerine
0.100
Lemon zest
0.030
Orange zest
0.030
Vanilla flavour
0.030
Total Weight: 4.670

Method

1. Using a spiral mixer, mix for approximately 3 minutes slow and 8 minutes fast speed, until fully developed.
2. Scale at 330g.
3. Flatten with rolling pin and add 120g of Marzipan, then fold and seal.
3. Prove: 45 minutes at 38°C, 85% relative humidity.
4. Bake: 200°C for 20 minutes.
5. Glaze with Bun Glaze RTU on exit from the oven.
6. Leave to cool, then dress with sweet snow if desired.

Yield

13 Stollen

Ingredients

Group 1
Ingredient
KG
White flour
2.000
Brioche Paste 10% Concentrate
0.240
Mixed peel
0.200
Sultanas
0.200
Raisins
0.200
Butter
0.140
Sugar
0.120
Fresh yeast
0.120
Marzipan
0.120
Water
0.800
Vegetable oil
0.200
Egg
0.140
Glycerine
0.100
Lemon zest
0.030
Orange zest
0.030
Vanilla flavour
0.030
Total Weight: 4.670

Method

1. Using a spiral mixer, mix for approximately 3 minutes slow and 8 minutes fast speed, until fully developed.
2. Scale at 330g.
3. Flatten with rolling pin and add 120g of Marzipan, then fold and seal.
3. Prove: 45 minutes at 38°C, 85% relative humidity.
4. Bake: 200°C for 20 minutes.
5. Glaze with Bun Glaze RTU on exit from the oven.
6. Leave to cool, then dress with sweet snow if desired.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

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