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Ingredients
3.5kg
Milk
1.8kg
Margarine
2kg
Renmarz Raw Marzipan
100g
Stollen Spice
2kg
Chopped Almonds
1kg
Rum
Method
- Make the fruit mixture by adding the sultanas, cut mixed peel, chopped almonds and rum into a bowl and set to the side
- Make the pre-dough by heating the milk to 40° C
- Add the Spelt and Honey into a mixer with the heated milk and yeast
- Mix for 3 + 2 minutes, the dough temperature should be 27° C
- Bulk fermentation for 30 minutes
- After the 30 minutes, make the dough
- Add the Spelt and Honey, pre-dough, soft butter, soft margarine, sugar, raw marzipan and stollen spice into a mixer
- Mix for 5 + 4 minutes
- Bulk fermentation for 30 minutes
- Add the fruit mixture slowly
- Scale the dough in 0.800Kg portions, mould round, roll long, process into stollen or place in greased stollen tins
- Proof for the another 15 minutes
- Bake at 200° C for 60 minutes
- After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar.
