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Group Sponge
Ingredient
KG
%
Wheat flour
0.250
14.35
Water
0.200
11.00
Yeast
0.050
2.80
0.020
1.15
Total Weight: 0.520
Group Dough
Ingredient
KG
%
Wheat flour
0.250
14.35
Margarine
0.250
14.35
Sugar
0.070
4.02
Almond paste
0.100
5.74
Skim milk powder
0.025
1.44
0.014
0.80
Salt
0.005
0.29
0.008
0.46
Total Weight: 0.722
Group Raisin soaked in water and rum
Ingredient
KG
%
Raisin
0.250
14.35
Water
0.100
5.74
grated orange peel
0.075
4.31
Planed almond
0.050
2.87
0.025
1.44
Total Weight: 0.500

1: Weigh up to a pre-dough the ingredients that are in the recipe, let rest 60 min.

2: Weigh the remaining ingredients in a planetary mixer and mix 2 min.

3: Add the pre-dough (sponge) together with the rest and mix together

4: Add the soaked mixture and mix it together lightly.

5: Let the dough stand for about 15 minutes and swell a little.

6: Sprinkle into molds or bake in larger molds as desired.

7: Bake at about 190C depending on shape and size about 15-25 min.

8: After baking when they have cooled, dip them in melted butter and powdered sugar.

Display Conditions

Display Conditions

Frozen, Room temperature

Occasion

Occasion

Christmas, Easter, Winter

Finished Product

Finished Product

Stollen