processing
Prepare the starter dough for Stollen according to the basic recipe and let rest for 30 minutes.
Mix all ingredients of the main dough together with the starter dough in a spiral mixer for 3 minutes on low speed and for 6 minutes on fast speed. At the end of the mixing time, incorporate cautiously the fruit mix, stirring for another minute on low speed.
Dough temperature: 26°C
Resting time: 10 minutes
After resting, scale the dough into pieces (200 g for the small, 700 g for the lager tins), mould them, plcae into the tins and prove.
Proving time: max. 10 minutes (!)
After proving bake without steam.
Baking temperature: 170°C
Baking time: approx. 35 – 40 minutes for 200 g
approx. 45 – 50 minutes for 700 g
After baking, brush the Stollen immediately with liquid butter and sprinkle generously with sugar. Allow to cool and dust with Komplet Neuschnee.
You can also replace the Rum in the Fruit Mix with apple juice, orange juice or sugar syrup, if desired.
