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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.

Stollen With Spelt And Honey

Ingredients

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