Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
1.000
10.00
Light muscovado sugar
0.800
8.00
Ground almonds
0.500
5.00
Yeast
0.400
4.00
Almond flavour
0.050
0.50
Ground bun spice
0.050
0.50
Sweet cinnamon
0.020
0.20
Water
5.500
55.00
Total Weight: 18.320
Group : Group 2
Ingredient
KG
%
Sultanas
3.500
35.00
Raisins
0.500
5.00
Glace cherries
0.500
5.00
Mixed peel
0.300
3.00
Total Weight: 4.800
Group : Assembly/Decoration
Ingredient
KG
%
Ground almonds
0.500
5.00
Marzipan
0.500
5.00
Total Weight: 1.000
- Add all group 1 ingredients into a spiral mixer.
- Mix for 2 minutes on slow speed.
- Scrape down.
- Mix for 6 minutes on fast speed.
- Add group 2 ingredients and mix for 1 minute on slow speed.
- Scale at 300g.
- Mould the dough and allow to rest for 10 minutes.
- Pin the dough out and place the marzipan in the dough.
- Roll into a stollen shape and place on tray.
- Prove for 60 minutes.
- Bake at 200°C for 25-30 minutes.
- Once cool, brush with amaretto.
- Brush with melted butter and dredge with ground almonds and icing sugar.
Yield: 77 Stollen
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