Ingredients
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.
