processing
Prepare the starter dough. Mixing time: 2 min. on slow and 3 min. on fast.
Make a dough out of the remaining ingredients (including the starter dough) but except the Fruit Mix, the butter spread and the Topping.
Mixing time: 3 minutes on slow + 8 minutes on fast
(spiral mixer)
At the end of the mixing time, mix the fruit carefully into the dough (approx. 1 minute on slow).
| Dough temperature: |
approx. 25°C |
| Dough resting time: |
approx. 10 minutes |
After resting, scale the dough into 500 g pieces, mould them, work them of as for stollen and leave to prove.
| Proving time: |
approx. 40 minutes |
After proving bake without steam.
| Baking temperature: |
170°C |
| Baking time: |
approx. 45 minutes |
Directly after baking brush the stollen with liquid butter and roll the surface in sugar. After complete cooling dust with Komplet Neuschnee.
