Christmas Stollen



Mixing Spiral, 3-8 mins.

Dough temperature, 25°C.

Bulk fermentation, 10 mins.

Scale, 450g.

Intermediate proof, 10 mins.

Make up - round dough piece into a baton shape. Rest 10 mins and press a rolling pin in the centre. Add a sausage length of marzipan and seal into a stollen shape.

Final fermentation, 90 mins approx.

Baking, 30 mins approx. at 210°C.