Stollen

Unit(s) %
Ingredients
Strong Baker's Flour 10000 Gr 100%
O-tentic Durum 400 Gr 4%
Softgrain Sweet 5 Grain 4000 Gr 40%
Salt 200 Gr 2%
Granulated sugar 400 Gr 4%
Unsalted butter 600 Gr 6%
Liquid whole egg 800 Gr 8%
Water 4800 Gr 48%
Filling
Cremfil Ultim Dark 20-80 6000 Gr 60%

Working Method

Make Up:

Complexity level:  

  1. Sheet out to 23 cm x 30 cm, 4 mm thick 
  2. Pipe 150 grams of Cremfil Ultim dark 20-80 across the sheet of dough. Stop piping at 2.5 cm from each end. 
  3. Fold the sides in 2.5 cm over the filling. 
  4. Moisten the sides and bottom with water. Fold the top halfway over the filling. 
  5. Fold over the bottom so it overlaps the top dough halfway. 
  6. Turn over the loaf with the seam facing down. Lightly press down the ends.