Ingredients
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5 kg 11 lbs 0 oz kg IREKS Spelt & Honey
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9.35 kg 20 lbs 10 oz kg Pre-dough
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1.8 kg 3 lbs 15 oz kg Ballyrashane Unsalted Butter 20x500g
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1.8 kg 3 lbs 15 oz kg Margarine
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1.3 kg 2 lbs 14 oz kg Sugar Tate & Lyle Gran (Cane)
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2 kg 4 lbs 7 oz kg Raw marzipan
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0.1 kg 0 lbs 4 oz kg Stollen Spice
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13 kg 28 lbs 11 oz kg Fruit Mixture
Stollen using Spelt and Honey
Method
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Fruit mixture:
Sultanas 6.000 kg
Lemon peel/Orange peel 4.000 kg
Almonds, chopped/roasted 2.000 kg
Rum 1.000 kg
Total weight 13.000 kg
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Pre-dough:
SPELT & HONEY 5.000 kg
Milk (40° C) 3.500 kg
Yeast 0.850 kg
Total weight 9.350 kg
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Mixing time: 3 + 2 minutes
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Dough temperature: 27° C
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Bulk fermentation time: 30 minutes
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Dough:
SPELT & HONEY 5.000 kg
Pre-dough 9.350 kg Butter, soft 1.800 kg
Margarine, soft 1.800 kg
Sugar 1.300 kg
Marzipan raw 2.000 kg
Stollen spice 0.100 kg
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Mixing time: 5 + 4 minutes
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Bulk fermentation time: 30 minutes
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Fruit mixture 13.000 kg
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Total weight 34.350 kg
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Scaling weight: 0.800 kg
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Final proof: approx. 15 minutes
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Baking temperature: 200° C
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Baking time: 60 minutes (oven bottom) 75 minutes (in tin with lid)
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After the second bulk fermentation time, add the fruit mixture slowly in approx. 3 minutes to the dough. Scale the stollen dough, mould round, roll long, process into stollen or place in greased stollen tins and allow to prove. Bake the stollen after the final proof. After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar.
