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| Flour 10.7% and up |
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| Milk |
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| Eggs |
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| Butter(soft) |
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| Sponge |
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| Yeast |
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| Salt |
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| Sugar |
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| Orange Flower H20 |
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| Raisins |
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| Schnapps(plum) |
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| Almonds |
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| Total Dough |
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- |
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Sponge |
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| Flour 10.7% and up |
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| Milk |
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50.00% |
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| Butter(soft) |
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| Sponge |
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| Yeast |
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| Salt |
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| Sugar |
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| Spice Mix |
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3.0% |
| Rum Raisins |
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| Candied Fruit |
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| Slivered Almonds |
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| Total Dough |
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| Ingredients | Total Formula | Sponge | Final Dough | |||
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% |
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| Flour 10.7% and up |
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| Milk |
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| Eggs Yolks |
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| Sugar |
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| Butter(soft) |
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| Yeast |
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| Salt |
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| Sponge |
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| Vanilla |
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| Honey |
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| Candied Orange Peal |
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| Lemon Zest |
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| Orange Zest |
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| Golden Raisins |
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| Dark Raisins |
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| Total Dough |
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- |
| Ingredients | Total Formula | Sponge | Final Dough | |||
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| Flour 10.7% and up |
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| Milk |
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Eggs
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| Butter(soft) |
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| Sponge |
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| Yeast |
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| Salt |
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| Tosted Hazelnuts |
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| Dried Apple |
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| Dried Cherry |
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| Dried Strawberry |
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| Total Dough |
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- |
Make the Pre-ferment
1. Weigh out the ingredients. They should all be at room temperature (75 degrees)
2. In a small bowl, stir the yeast into the water (75 degrees) until it is just dissolved.
3. Add the water and yeast to the flour and mix until all the dry flour is well incorporated. It is not necessary to mix the dough until it is smooth.
4. Cover the bowl with plastic wrap and leave out at room temperature (75 degrees) for four hours, then refrigerate overnight.
Macerate or Candy the Fruit
Any dry fruit that is added to a recipe should be re-hydrated or macerated before it is added to a recipe so the fruit does not absorb water from the dough and dry it out as it bakes. Macerating also brings out the flavor of dried fruits. A variety of liquids and flavorings can be used including: liquor, fruit juice, water, with a splash of vanilla extract or orange flour water.
TO MACERATE FRUIT
Chop the dried fruit into pieces and place in a small bowl. Add liquid until it just covers the fruit. Cover the bowl and leave out overnight. The fruit should absorb all the liquid. Pour off any remaining liquid before adding the fruit to a recipe.
TO CANDY FRUIT
Make a simple syrup by using one part sugar to one part water. Heat the sugar and water mixture in a small pan on the stovetop until all the sugar has dissolved and the syrup is clear. Chop the dried fruit into pieces and add it to the pan. You should have enough syrup to just cover the fruit. Simmer the mixture until the water has been reduced and the mixture is dry. Cover and leave out overnight.
Mix the Dough
1. Take the pre-ferment out of the refrigerator. It should be fully risen and just starting to dip down in the center but not collapsing. It should have a nice lacy structure and not be sticky.
2. Prepare your mise en place. Scale out all the ingredients in the Final Dough column of the formula but keep them separate. They should all be at room temperature except for the butter which should be cold but still pliable. Using a heavy duty upright mixer such as a KitchenAid start with the paddle attachment. Put the flour, water, eggs, salt and yeast in the bowl and mix on low, scraping the sides and bottom of the bowl with a plastic dough scraper until the dough just comes together.
3. Check for gluten development. There shouldn't be any at this point but it is a good idea to frequently check so you will have something to compare to. Pick up a piece of dough and see how far it stretches. If it breaks quickly you have no development. If you can stretch it out into a thin transparent rectangle like a windowpane you have a lot of gluten development.
4. Switch to the dough hook attachment. Add the pre-ferment in little pieces and mix on low for four minutes, then increase the speed and mix for another four to six minutes. The dough should be coming off the bottom of the bowl. Check for gluten development again. You should be able to form the windowpane now.
5. To add the butter pull off little pieces the size of a walnut with your fingers and drop them one at a time into the bowl with the mixer running on medium. Get a pace going and move quickly so the dough doesn't heat up or become overmixed. When a few pieces of butter are added the dough will start to break up. As soon as it starts to come together and is whole again add more pieces of butter. As you mix feel the bottom of the bowl to make sure it is not heating up and melting the butter. Continue until you have finished adding all the butter and the dough is in one whole piece that is picking up off the bottom of the mixer. It is very important that you complete this step qickly.
6. Add the sugar, and mix until fully incorporated and the dough is again whole and picking up off the bottom of the bowl of the mixer. You may have to stop the mixer throughout the process and scrape it down to get any areas that the hook doesn't reach.
7. Quickly fold in the fruit and nuts with the mixer on low speed. They are sharp and will cut up the gluten structure, so the longer you mix with them in the more your volume will go down. If the mixer is not incorporating them quickly, stop the mixer and using your hands a plastic dough scraper fold them in.
8. Transfer the dough to a clean oiled bowl and (take it's temperature with an instant read thermometer if you have a desired dough temperature) Cover the bowl with plastic wrap and label it with the time. Let it rest for one hour or until doubled in bulk.
Turns and Folds
When the dough is fully risen, turn it out of the bowl onto a lightly floured table. Stretch it out lightly to form a rectangle. Fold it over on itself in thirds the way you would fold a letter. Fold this new rectangle on itself again the same way. Folding wet dough takes some practice. The trick is to touch it as little as possible and be fast because it is so sticky. Don't be tempted to add too much flour as it will make your dough tough. Put your fingers under the edge of the dough and lift it high pulling up and all the way over the top to get complete folds. Return the dough to the oiled bowl, cover it and again let it rise for one hour or until doubled in bulk
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Shaping
1.Turn the dough out onto a lightly floured table. Using a plastic dough scraper cut off and then weigh the dough into pieces. We are using 3 ounce pieces. The size pieces you make should be one third the size of your mold
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2. Pre-mold each piece into loosely rolled balls. Cover loosely with plastic wrap and let rest for twenty minutes.
3. Mold into tight balls by rolling them with the palm of your hand on the table. Let rest for twenty minutes.
Kugeloph
1. Place the ball on a well dusted table, and dust the top of the ball.
2. Use your elbow to put a whole in the center of the ball that will fit over the center of the mold.
3. Put your fingers in the hole and pick up the dough. Gently turn it around to stretch out the center hole.
4. Grease the mold and put almonds in the bottom of it.
5. Put dough in the mold and let it rise for one to one and a half hours.
6. Bake at 350 degrees for 20 to 25 minutes.
Stollen
1. Place the ball on a well dusted table, and dust the top of the ball.
2. Using a rolling pin press down on the center of the ball to make a channel.
3. Fold one side over the top of the other.
4. Brush with an egg wash. Depending on the color you want mix two parts egg with one part water, milk or cream for the richest color.
5. Let rise for one to one and a half hours.
6. Bake: Smaller pieces bake at a higher temperature for a faster bake, larger pieces bake at a lower temperature for a slower bake. For example: 2-3 oz. pieces at 350 degrees for 15-20 minutes. For 4-8 oz. pieces at 325 degrees for 30 to 40 minutes.
7. Let cool and sprinkle with powdered sugar.
Panettone
1. Place the balls in panettone papers. Alternately you can use muffin cups or small coffee cans that have been oiled and lined with parchment.
2. Let rise for one to one and a half hours
3. Bake: Smaller pieces bake at a higher temperature for a faster bake, larger pieces bake at a lower temperature for a slower bake. For example: 2-3 oz. pieces at 350 degrees for 15-20 minutes. For 4-8 oz. pieces at 325 degrees for 30 to 40 minutes.
Bolzanese
1. Brush the ball with an egg wash. Depending on the color you want mix two parts egg with one part water, milk or cream for the richest color
2. Roll in sliced almonds
3. Place on a parchment lined baking sheet and let rise for one to one and a half hours.
4. Bake: Smaller pieces bake at a higher temperature for a faster bake, larger pieces bake at a lower temperature for a slower bake. For example: 2-3 oz. pieces at 350 degrees for 15-20 minutes. For 4-8 oz. pieces at 325 degrees for 30 to 40 minutes.
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