Recipes
Stollen

Fruit bread of nuts, spices and dried fruit coated with sugar.

Recipe

Group Weight / Volume Product
Mio Panettone 1.350 g mixture 1
Yeast 200 g mixture 1
Orange shavings 20 g mixture 1
Lemon shavings 20 g mixture 1
Cinnamon 40 g mixture 1
Cumin 2 g mixture 1
Butter 99,9% 400 g mixture 2
Eggs 200 g mixture 2
Water 200 g mixture 2
Milk 600 g mixture 2
Rum 100 g mixture 2
Black Line Orange Dices 200 g mixture 3
Maro I 700 g mixture 3
Black Line Dried Cherry 300 g mixture 3
Blonde raisins 300 g mixture 3
Roasted almonds, chopped 250 g mixture 3
Grated walnut 200 g mixture 3

Preparation

    Mix all the Mixture 1 ingredients together.

    Heat the Mixture 2 ingredients together at 35-40oC temperature and then add them to the first mixture. Mix at low speed for 5 minutes. 2 minutes before finishing, add the filling ingredients and continue mixing.

    Proof for 20 minutes.

    Cut the dough into 350-400 g (small stollen) or 700 g (large stollen) and proof (±35oC/60% moistness) for 30-40 minutes.

    Bake at 180-190oC without steam for 30-40 minutes (depending on the weight).

    Use a brush to coat them with melted butter 99,9%.

    Sprinkle with Mont blanc (White sugar in powder form, non water soluble).