Stollen Ball


Bread Flour 250
Milk 250
O-tentic Durum 80
Sponge total 580
Bread Flour 1000
Sugar 125
Salt 15
Egg Yolk 60
Marzipan Paste 225
Water 150
Whipping Cream 80
Butter 500
Dough total 2155
Mixed Fruit
Orange Juice 100
Walnut 100
Raisin 100
Orange Peel 100
Dried Cranberry 200
Whole Almond 100
Mixed Fruit total 700
  • Mix Spiral : 5mins at 1st speed, 5mins 2nd speed. Leave it at room temperature for 1hour
  • Scale out 1140g plain dough, add in mixed fruit. 
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 60mins
  • Scale: 30g plain dough, 60g inclusion dough
  • Intermediate proof: 30mins
  • Make up: Wrap the inclusion dough with plain dough 
  • Fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 200℃ with steam
  • Baking time: 16mins
  • Make up: Soak bun with clarified butter, coat with polenta.

Mixed Fruit
  • Warm the orange juice, add in all dried fruit together.


Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness characterized by a Mediterranean taste profile.


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