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Stollen With Spelt And Honey

Ingredients

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Stollen using Spelt and Honey

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Method

  • Fruit mixture: 

    Sultanas  6.000 kg 

    Lemon peel/Orange peel 4.000 kg 

    Almonds, chopped/roasted 2.000 kg 

    Rum 1.000 kg

    Total weight  13.000 kg 


  • Pre-dough: 

    SPELT & HONEY  5.000 kg 

    Milk (40° C)  3.500 kg 

    Yeast  0.850 kg 

    Total weight  9.350 kg 


  • Mixing time: 3 + 2 minutes 

  • Dough temperature: 27° C 

  • Bulk fermentation time: 30 minutes 


  • Dough: 

    SPELT & HONEY  5.000 kg 

    Pre-dough  9.350 kg Butter, soft  1.800 kg 

    Margarine, soft  1.800 kg 

    Sugar  1.300 kg 

    Marzipan raw  2.000 kg 

    Stollen spice  0.100 kg 


  • Mixing time: 5 + 4 minutes 

  • Bulk fermentation time: 30 minutes    

  • Fruit mixture  13.000 kg 

  • Total weight  34.350 kg 

  • Scaling weight: 0.800 kg 

  • Final proof: approx. 15 minutes 

  • Baking temperature: 200° C 

  • Baking time: 60 minutes (oven bottom) 75 minutes (in tin with lid) 

  • After the second bulk fermentation time, add the fruit mixture slowly in approx. 3 minutes to the dough. Scale the stollen dough, mould round, roll long, process into stollen or place in greased stollen tins and allow to prove. Bake the stollen after the final proof. After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar. 

Delivery across
UK & Ireland