German Christmas Stollen
March 23, 2022 |
A FRUIT MIX
230 g Sultanas, washed
70 g Almonds, chopped
65 g Mixed Citrus Peels
35 ml Rum, brown
B PRE-DOUGH
100% 280 g Steinmetz Type 550
4% 11 g Angel Instant Yeast
60% 170 g Water, lukewarm
C DOUGH
100% 280 g Steinmetz Type 550
100% 280 g Butter, soft
32% 90 g Sugar
2% 6 g Salt
1 lemon Zest
1% 6g Domino Verde Natural Improver
5% 25g Panettone Sourdough Powder
Method:
- Soak fruits and nuts in rum a day in advance
- Mix all ingredients (B) to make pre-dough
- Rest pre-dough for 30 minutes
- Combine the pre-dough (B) and all ingredients(C) in the mixer (2 minutes slow + 4 minutes medium).
- Fold in the fruit mixture carefully and rest the dough for 30 minutes covered.
- Form to two stollen-shape loaf and bake immediately without proofing time.
- Preheat the oven to 160°C and bake the loaves for 50 minutes until golden brown.
- After baking, brush the hot loaves with melted butter. Toss in caster sugar*.
- Cool loaf down for one day and apply icing sugar*. (*Omit if you prefer to reduce sugar)