Delicious Baker's Stollen

Name: Delicious Baker's Stollen
Yield: 40 servings
Cuisine: American
Ingredients: 1 kg Cake flour; 2 kg Bread (strong) flour; 150 grams Dried yeast; 600 grams Sugar; 36 grams Salt; 10 large Egg; 1080 grams Milk; 840 grams Unsalted butter; 2 tbsp Cinnamon; 1 tbsp Nutmeg; 1 dash Vanilla oil; 2 kg Dried fruits soaked in rum; 1 ★Red and green drained maraschino cherries; 1 ★Melted butter; 1 ★Granulated sugar; 1 Powdered sugar

cookpad.japan @cookpad_jp

This is a recipe that a former baker learned at a seminar for commercial baking. It's so delicious that once you've had it, you won't be able to forget the flavor.

After baking, rest the stollen for at least a week in a cool place. This is the key to its delicious flavor. Recipe by yoshirin

This is a recipe that a former baker learned at a seminar for commercial baking. It's so delicious that once you've had it, you won't be able to forget the flavor.

After baking, rest the stollen for at least a week in a cool place. This is the key to its delicious flavor. Recipe by yoshirin

cookpad.japan @cookpad_jp

This is a recipe that a former baker learned at a seminar for commercial baking. It's so delicious that once you've had it, you won't be able to forget the flavor.

After baking, rest the stollen for at least a week in a cool place. This is the key to its delicious flavor. Recipe by yoshirin

This is a recipe that a former baker learned at a seminar for commercial baking. It's so delicious that once you've had it, you won't be able to forget the flavor.

After baking, rest the stollen for at least a week in a cool place. This is the key to its delicious flavor. Recipe by yoshirin

Saved

Ingredients

40 servings

1 kgCake flour
2 kgBread (strong) flour
150 gramsDried yeast
600 gramsSugar
36 gramsSalt
10 largeEgg
1080 gramsMilk
840 gramsUnsalted butter
2 tbspCinnamon
1 tbspNutmeg
1 dashVanilla oil
2 kgDried fruits soaked in rum
1★Red and green drained maraschino cherries
1★Melted butter
1★Granulated sugar
1Powdered sugar

Saved

Steps

1

The day before, mix all the ingredients except for ★ together and knead well. Leave to rest overnight.
2

Cut the drained maraschino cherries into small pieces and mix together.
3

Divide the dough into 220 g portions.
4

Dust the work surface with flour and roll out the dough with a rolling pin. Form into flat balls. Sprinkle the maraschino cherries.
5

Fold the dough in half, and line them up on oven pans. Leave to rest for 10 minutes.
6

Let the dough rise (2nd rising) for a little less than 30 minutes. Do not rise for too long.
7

Bake until browned in low heat (170℃), for about 30-40 minutes until golden brown.
8

Melt butter in a pot. Put the cooled stollen in the pot to coat with the butter, then cover with granulated sugar.
9

Let the stollen mature for 5 days. Sprinkle a generous amount of powdered sugar, and they're done!
10

I wrote down the ingredients for 40 stollen. You can divide the amounts by 1/10 and make 4, and have them for home use and for gifting. That should be just about right.