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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

  1. Mix all the dry ingredients together in the mixing bowl.
  2. Add the milk and eggs and water in the mixture.
  3. Mix them for four minutes at the slow speed.
  4. Mix the dough to the soft consistency.
  5. The butter to be added to the dough at the end of the mixing.
  6. Rest the dough for 1hr, after dividing it in the two pound pieces.
  7. Roll out the dough into a rectangle at 4mm thickness and apply the almond filling evenly all over.
  8. Starting from one end roll the dough into a rope.
  9. Divide in two by cutting length wise through the middle.
  10. 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.
  11. Place into banana bread mold and proof the dough until doubled in size.
  12. Cover the top with butter streusel.
  13. Bake the bread.
  14. Cut the loaf once it has properly cooled.

FOR THE ALMOND FILLING

  1. Mix the almond paste and butter together until soft add warm milk a little at a time until all of it is incorporated.
  2. Add the almond flour into the mix.

FOR THE BUTTER STREUSEL

  1. Cream the butter and sugar until the mix is light in color but the sugar granules are still visible.
  2. 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