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IREKS Croissant Mix - Traditional German Stollen
Prep Time : 00h 20
Cooking Time : 00h 40
1 Stollen
Preparation Time: 15 – 20 minutes
Proofing and Resting Time: 95 - 110 minutes
Baking Time: 35-40 minutes
Outcome: 1 Stollen
Tools needed: Mixer including bowl, Kitchen scale, baking tray.
Ingredients
- 1. Fruit mix:
- 70 g Raisins black
- 70 g Raisins Yellow
- 20 g Lemon Peel
- 20 g Orange Peel
- 10 g Sugar Syrup or Rum
- 30 g Sliced Almonds
- 2. Sponge Dough:
- 85 g German wheat flour type 1050
- 5 g Instant yeast
- 70 g Water
- 3. Main dough:
- 160 g Sponge dough
- 85 g German wheat flour type 1050
- 55 g Butter, slightly chilled
- 45 g Ireks Croissant Mix
- 15 g Almond paste
- 5 g Dreidoppel Stollen Spice
- 10 g Egg yolk
- 5 g Vanilla or Orange flavour
- 5 g Milk
Method
- Fruit Mix Method
- Ferment the fruit mix mixture by mixing all the ingredients except the almonds with rum. Place into a container and keep in a refrigerator over night or until the fruit mix has fully absorbed the rum. Slightly roast the sliced almonds for 7-10 minutes at 160 °c and set aside.
- Sponge Dough Method
- Place all the ingredients into a mixing bowl. Start at the low speed for 2 mins and increase to a fast speed for further 2 mins. When the sponge dough is smooth and elastic, cover the bowl and start the fermentation time for 30 minutes.
- Main Dough Method
- Place all the ingredients into the sponge dough mixing bowl, except the butter and almond paste. Mix for 3 mins slow and 2 mins fast. Add the butter and almond paste and mix for a further 2 mins fast.
- Pour the fermented fruit mix and roasted sliced almonds into the mixing bowl and mix for 1 minute fast
- Roll out the dough mixture to 15*14cm. Fold the bottom end towards the top end however leave a gap of about 3 cm at the top.
- Allow to final proof for 30-40 minutes.
- Place your stollen in a preheated of 190° then drop to 160°c
- Bake for 35-40 minutes or until golden brown.
- Brush your stollen with melted butter right after they came out of the oven and coat with castor sugar.