Servings:
8
Prep time:
20
Cooking time:
25
INGREDIENTS
- For the pre-fermented dough:
- - 50g Spelt Flour
- - 5g fresh brewer’s yeast
- - 50ml Almond Milk
- For the dough:
- - 140g Spelt Flour
- - 60g quinoa flour
- - 1 egg
- - 1 egg yolk
- - 50g sugar
- - 50g mixed candied fruits
- - 40g Raisins
- - 1 orange
- - 1 teaspoon vanilla extract
- - 60ml Almond Milk
- - 40ml Sunflower Seed Oil
- - 1 tablespoon rum
- - podere cinnamon
- - Salt
- - Oil
INSTRUCTIONS
- In the bowl of your kneading machine, melt the brewer’s yeast with the milk, and let it warm up as per directions. Add the spelt flour and stir with a spoon before turning the machine on. Seal the bowl with some cling film and let it raise in a warm place for abut 3 hours, until the surface forms some air bubbles.
- Combine the raisins, the candied fruit, the grated orange peel, the vanilla, cinnamon and rum in a small bowl, and let them sit for 1 hour.
- Combine the spelt flour and the quinoa flour, and add 150g to the pre-fermented dough, putting the remaining 50g to a side. Add the warm milk and the egg, then start kneading slowly with the machine, adding the sugar and a few more tablespoons of flour, raising the speed once in a while.
Keep stirring for 7-8 more minutes, until the dough looks shiny. Add some salt, the oil (or some chopped butter), and the remaining. Transfer the dough on a floured pastry bowl, add the candied fruits and knead again. Afterwards, give it a shape and place it in a slightly oiled bowl. Cover with cling film and let it raise until it doubles in volume.
- Place the dough on a floured pastry bowl, pull both edges and fold them again towards the center, then rotate it 90° and repeat on the operation.
- Separate the dough into 2. Slightly flatten both dough and roll them, paying attention not to deflate them. Place the stollens, with the folded edges looking downwards, on a baking tray covered with parchment paper. Cover with a cloth and let them raise until they double in volume.
- Preheat the oven to 180°C and spray them with water to make the baking process easier. Beat the egg yolk and the 2 tablespoons of milk and use the mixture to brush the surface of both dough, then bake them for 25 minutes.
