Stollen Confectionery
using 100 % RYE-BREAD MIX
Sponge:
Wheat flour
Yeast
Milk (35° C), approx.
Total weight
1.000 kg
0.160 kg
0.700 kg
1.860 kg
02 lb 02 oz
00 lb 06 oz
01 lb 09 oz
04 lb 01 oz
Mixing time:
2 + 3 minutes (spiral mixer)
Standing time:
30 minutes
Dough:
Sponge
100 % RYE-BREAD MIX
Butter, soft
Sugar
Marzipan, raw
Spice mix
Total weight
Mixing time:
1.860 kg
1.000 kg
0.500 kg
0.250 kg
0.150 kg
0.025 kg
3.785 kg
04 lb 01 oz
02 lb 02 oz
01 lb 01 oz
00 lb 08 oz
00 lb 05 oz
00 lb 01 oz
08 lb 02 oz
2 + 7 minutes (spiral mixer)
Fruit mixture:
Raisins
Candied orange peel
Candied lemon peel
Rum
1.500 kg
0.400 kg
0.400 kg
0.250 kg
Almonds, chopped
Fruit mixture
0.200 kg 00 lb 07 oz
2.750 kg 06 lb 01 oz
03 lb 06 oz
00 lb 14 oz
00 lb 14 oz
00 lb 08 oz
mix and soak
overnight
Mixing time:
Mix the soaked fruit with almonds carefully under
the basic dough. Roll out the dough to a thickness
of approx. 12 – 15 mm and cut into diamond or
square shapes. After baking, dip into hot, liquid
butter and toss in granulated sugar.
Final proof:
30 minutes
Baking temperature:
220° C
Baking time:
10 – 14 minutes