Ingredients
Method
Fruit mixture:
Safari Orange River Sultanas 8.600 kgs
Candied Lemon Peel/Candied Orange Peel 4.300 kgs
Almonds, chopped/roasted 2.200 kgs
Rum 2.000 ls
Standing time: overnight
Pre-dough:
Hutchison Carr's Bakers Flour 5.500 kgs
Milk (40° C) 4.000 ls
AB Mauri Pinnacle Baker's Yeast 0.800 kgs
Mixing time: 2 + 3 minutes (spiral mixer)
Dough temperature: 27° C
Bulk fermentation time: 30 minutes
Dough:
IREKS Voltex 0.150 kgs
11 lbs 0 oz Hutchison Carr's Bakers Flour 5.000 kgs
Pre-dough 10.300 kgs
4 lbs 3 oz Avonmore Unsalted Butter 1.900 kgs
4 lbs 3 oz Delta Cake Margarine 1.900 kgs
2 lbs 14 oz Sugar Tate & Lyle Gran (Cane) 1.300 kgs
Raw marzipan 2.100 kgs
Salt 0.130 kgs
Spice mix 0.150 kgs
Mixing time: 2 + 8 minutes (spiral mixer)
Bulk fermentation time: 30 minutes
Stollen:
Dough 22.930 kgs
Fruit mixture 17.100 kgs
Scaling weight: 1.000 kg
Baking temperature: 200° C
Baking time:
60 minutes (oven bottom)
75 minutes (baked in tin)
After the second bulk fermentation time, add the fruit mixture slowly within approx. 3 minutes to the dough. Scale the stollen dough into pieces of 1 kg, mould round, roll long and process into stollen or place in greased stollen tins. After approx. 15 minutes proof, bake in a deck oven at approx. 200° C for approx. 75 minutes with lid. After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar.
