Christmas Stollen

Ingredients

Grams %
Poolish Starter
Bread flour 250 25
Milk 100 10
O-tentic Durum 80 8
Yogurt 150 15
Poolish Starter total 580
Main Dough
Bread Flour 1000 100
Milk powder 40 4
Sugar 150 15
Honey 30 3
SIF1 10 1
Salt 15 1.5
Amanda Marzipan 33% 225 22.5
Whipping cream 200 20
Unsalted Butter 500 50
Egg yolk 100 10
Sapore Rigoletto 10 1
Sapore Traviata 20 2
Main Dough total 2300
Inclusion
Raisin 250
Orange Peel 125
Cranberry 250
Cinnamon 7
Orange Juice/ Rum 150
Lemon Zest 2pc
Honey 30
Walnut 150
Macadamia Nut 100
Whole Almond 150
Inclusion total 1212

Working Method

Poolish Starter
  • Mixing Spiral: Mix all the polish starter well, and let it rest in ambient for 2hour. 
  • Then keep in chiller overnight.

Main Dough
  • Mixing Spiral: Slow speed 5mins then fast speed. 5 mins. (Butter, sugar, salt, egg yolk, marzipan use paddle to mix well)
  • Fold in all the inclusion.
  • Dough Temperature: 26°C
  • Bulk   Fermentation: 30mins, cover in a plastic bag/container
  • Divide: 600g
  • Resting: 30min
  • Make up: Make a round shape for the dough, put into the baking mould and proof.
  • Final Fermentation: 90-120mins in ambient temperature.
  • Baking Temperature: Top 200°C, Bottom 190°C
  • Baking Time: 30-40min, bake until core temperature above 96°C.

Inclusion
  • Mix well all ingredients.

Christmas Stollen

Complexity level: