Appetizer
Stollen Bread
INGREDIENTS
BREAD
- 18 lb Bread Flour
- 2 lb Sugar
- 10 oz Instant Dry Yeast
- 6 oz Salt
- 2 lb Butter
- 1 L Egg
- 4 L Milk
- 500 mL Water
ALMOND FILLING
- 2 oz Almond Flour
- 3 oz Milk
- 1 oz Butter, softened
- 12 oz Almond Paste
BUTTER STREUSEL
- 4 oz Butter
- 4 oz Sugar
- 8 oz Flour
- ¼ t Baking Powder
- ¼ Lemon Zest
INSTRUCTIONS
FOR THE BREAD
- Mix all the dry ingredients together in the mixing bowl.
- Add the milk and eggs and water in the mixture.
- Mix them for four minutes at the slow speed.
- Mix the dough to the soft consistency.
- The butter to be added to the dough at the end of the mixing.
- Rest the dough for 1hr, after dividing it in the two pound pieces.
- Roll out the dough into a rectangle at 4mm thickness and apply the almond filling evenly all over.
- Starting from one end roll the dough into a rope.
- Divide in two by cutting length wise through the middle.
- Cut into portions to fit the banana bread mold then taking the 2 divided pieces criss cross them into a rope try to keep the open face (filling side) facing the top while knoting it into a rope.
- Place into banana bread mold and proof the dough until doubled in size.
- Cover the top with butter streusel.
- Bake the bread.
- Cut the loaf once it has properly cooled.
FOR THE ALMOND FILLING
- Mix the almond paste and butter together until soft add warm milk a little at a time until all of it is incorporated.
- Add the almond flour into the mix.
FOR THE BUTTER STREUSEL
- Cream the butter and sugar until the mix is light in color but the sugar granules are still visible.
- Sieve together the dry ingredients and fold into the butter mix.
Source: Fish Extender Recipe Collection
Created 2024-01-30 11:20:56 – Last Modified 2024-02-12 13:17:42