MIGMA A
- 1000 g. BRIOCHE POLITICAL
- 750 g milk
- 200 g fresh yeast
- 100 g super strong flour
MIGMA B
- 1100 g. BRIOCHE POLITICAL
- 550 g butter 82% (ambient temperature)
- 200 g almond paste
MIGMA C
- 1000 g blonde raisins
- 500 g. Cranberry
- 800 g fruit cubes
- 300 g whole almond, lightly roasted
- 5 g cinnamon powder
- 200 g cognac/rum
EXECUTION
Put the ingredients of mixture C (raisins, cranberries, diced fruit, almonds, cinnamon and rum or cognac) in a bowl and mix them so that the alcohol and cinnamon are all over the mixture. It’s a good idea to soak them the day before.
Knead the ingredients of mixture A (CUSTOM CHURCH, milk, fresh yeast and flour) for 1 minute on slow speed and 5 minutes on fast speed. Allow to rest for 30 minutes.
Add mixture A to the ingredients of mixture B (CURRICULTURE CULTURE, 82% butter and almond paste) and knead for 3 minutes on slow speed and 5 minutes on medium speed. When dough is formed, add the ingredients of mixture C and mix for 2 more minutes on slow speed. Allow to rest for 30 minutes.
Cut the dough into 600 g pieces. Roll out the dough into a square sheet.
Weigh 120 g of almond paste and make it into sticks. Place it on the edge of the dough square and fold it into 3.
Soften for about 50 minutes.
Bake at 180 degrees Celsius for 30 to 35 minutes. When it comes out of the oven you have melted warm 82% butter and coat the hot stollen. Immediately afterwards you coat it with granulated sugar.
After it has cooled, sprinkle it with icing sugar.
