Group 1
Ingredient
KG
%
Flour
4.000
100.00
0.800
20.00
0.800
2.00
Butter
0.240
6.00
0.240
6.00
Water (variable)
2.400
60.00
Total Weight: 8.480
Group 2
Ingredient
KG
%
Sultanas
1.600
40.00
Currants
1.600
40.00
Almonds (Chopped)
0.120
3.00
Total Weight: 3.320
  1. Place Group 1. in a machine bowl and develop thoroughly.
  2. After mixing is complete add Group 2. and mix gently (carefully to avoid damaging fruit).
  3. Dough temperature should be 30 ̊C - 31 ̊C, allow the dough to recover for 10 minutes.
  4. Scale and mould loosely into a Vienna shape, rest for 10 minutes.
  5. Mould into a typical stollen shape by flattening the oval dough piece by hand.
  6. Using a rolling pin, roll the center thinner than the outside.
  7. Apply a roll of Almond Paste. Brush the inside of the dough sheet with water.
  8. Evenly fold over and slightly press edges together.
  9. Proof in a dry and low-temperature prover. Bake at 200 ̊C.
  10. After baking immediately brush with butter and sprinkle with castor sugar.
  11. When cool, dust with FIL-O-FINE DUSTING SUGAR.

Almond Paste
- 1 Part Ground Almonds
- 2 Parts Coarse Sugar and Egg (to achieve a firm paste consistency)
- If a strong flavour is desired add a little Apito Almond Essence

Using bakers percentage - percentages on white flour weight.

Group 1
Ingredient
KG
%
Flour
4.000
100.00
Salt
0.040
1.00
Milk Powder
0.080
2.00
Sugar
0.600
15.00
Butter
1.000
25.00
1.000
25.00
0.120
0.03
Water
0.700
17.50
Mixed Spice
0.025
0.63
Cinnamon
0.025
0.63
Nutmeg
0.010
0.25
Total Weight: 7.600
Group 2
Ingredient
KG
%
Sultanas
4.000
100.00
Mixed Peel
1.250
31.30
Chopped Almond
0.550
13.80
Total Weight: 5.800
  1. Place Group 1. in a machine bowl and develop thoroughly.
  2. After mixing is complete add Group 2. and mix gently (carefully to avoid damaging fruit).
  3. Dough temperature should be 30 ̊C - 31 ̊C, allow dough to recover for 10 minutes.
  4. Scale and mould loosely into a vienna shape, rest for 10 minutes.
  5. Mould into a typical stollen shape by flattening the oval dough piece by hand.
  6. Using a rolling pin, roll the center thinner than the outside.
  7. Apply a roll of Almond Paste (if desired). Brush the inside of the dough sheet with water.
  8. Evenly fold over and slightly press edges together.
  9. Proof in a dry and low temperature prover. Bake at 200 ̊C.
  10. After baking immediately brush with butter and sprinkle with castor sugar.
  11. When cool, dust with FIL-O-FINE DUSTING SUGAR.

Almond Paste
- 1 Part Ground Almonds
- 2 Parts Coarse Sugar Egg (to achieve a firm paste consistency)
if a strong flavour is desired add a little Apito Almond Essence

Using bakers percentage - percentages on white flour weight.

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Display Conditions

Ambient

Occasion

Occasion

Christmas