Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.200
12.00
Butter
0.700
7.00
Sugar
0.600
6.00
Yeast
0.600
6.00
Water
4.000
40.00
Vegetable oil
1.000
10.00
Egg
0.700
7.00
Glycerine
0.500
5.00
Lemon zest
0.150
1.50
Vanilla flavour
0.150
1.50
Sultanas
1.000
10.00
Raisins
1.000
10.00
Mixed peel
1.000
10.00
Orange zest
0.150
1.50
Total Weight: 22.750
Group 2
Ingredient
KG
%
Marzipan
0.600
6.00
Total Weight: 0.600
1. Add group 1 ingredients (except fruit, peel and zest) into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 8 1minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Add fruit, zest and peel over slow speed, until fully dispersed.
5. Scale at 330g into Panettone cases.
6. Flatten each dough a with rolling pin and add 120g of Marzipan from group 2, then fold and seal.
7. Prove for 45 minutes at a controlled temperature of 38°C, 85% relative humidity.
8. Bake at 200°C for 20 minutes.
9. Leave to cool, then dress with sweet snow if desired.
Yield: 70 Stollen
Related recipes
Related products
Baktem 10% Brioche Paste Concentrate
Bread, Roll & Morning Goods, Brioche Concentrates
Premium brioche 10% concentrate, to produce top quality brioche goods.
View product
