skip to main content
Stollen Ireks Voltex


Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!


Stollen using IREKS Voltex Bread Improver

Email Recipe         Download Recipe         Print Recipe


  • Fruit mixture:

    Safari Orange River Sultanas  8.600 kgs

    Candied Lemon Peel/Candied Orange Peel 4.300 kgs

    Almonds, chopped/roasted 2.200 kgs

    Rum  2.000 ls

  • Standing time: overnight

  • Pre-dough:

    Hutchison Carr's Bakers Flour  5.500 kgs

    Milk (40° C)  4.000 ls

    AB Mauri Pinnacle Baker's Yeast 0.800 kgs

  • Mixing time: 2 + 3 minutes (spiral mixer)

  • Dough temperature: 27° C

  • Bulk fermentation time: 30 minutes

  • Dough:

    IREKS Voltex  0.150 kgs

    11 lbs 0 oz Hutchison Carr's Bakers Flour  5.000 kgs

    Pre-dough  10.300 kgs

    4 lbs 3 oz Avonmore Unsalted Butter  1.900 kgs

    4 lbs 3 oz Delta Cake Margarine  1.900 kgs

    2 lbs 14 oz Sugar Tate & Lyle Gran (Cane)  1.300 kgs

    Raw marzipan  2.100 kgs

    Salt  0.130 kgs

    Spice mix  0.150 kgs

  • Mixing time: 2 + 8 minutes (spiral mixer)

  • Bulk fermentation time: 30 minutes

  • Stollen:

    Dough  22.930 kgs

    Fruit mixture  17.100 kgs

  • Scaling weight:  1.000 kg

  • Baking temperature: 200° C

  • Baking time:

    60 minutes (oven bottom)

    75 minutes (baked in tin)

  • After the second bulk fermentation time, add the fruit mixture slowly within approx. 3 minutes to the dough. Scale the stollen dough into pieces of 1 kg, mould round, roll long and process into stollen or place in greased stollen tins. After approx. 15 minutes proof, bake in a deck oven at approx. 200° C for approx.  75 minutes with lid. After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar.

Delivery across
Ireland & Scotland