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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: 

1. Soak fruits and nuts in rum a day in advance
2. Mix all ingredients (B) to make pre-dough
3. Rest pre-dough for 30 minutes
4. Combine the pre-dough (B) and all ingredients(C) in the mixer (2 minutes slow + 4 minutes medium).
5. Fold in the fruit mixture carefully and rest the dough for 30 minutes covered.
6. Form to two stollen-shape loaf and bake immediately without proofing time.
7. Preheat the oven to 160°C and bake the loaves for 50 minutes until golden brown.
8. After baking, brush the hot loaves with melted butter. Toss in caster sugar*.
9. Cool loaf down for one day and apply icing sugar*. (*Omit if you prefer to reduce sugar)