proverbio

Achille Zoia's Butter Stollen

Butter Stollen

CHARIOT

  • flour 1250 grams (2.8 lbs)
  • brewer’s yeast 200 grams (approx. 7 oz)
  • milk 750 grams (approx. 26.5 fluid oz)

Knead and leave to rise for at least 20 minutes.

DOUGH

  • Flour 1250 grams (2.8 lbs)
  • butter 1350 grams
  • sugar 350 grams
  • almond paste 150 grams
  • salt 30 grams
  • grated lemon zest 8 grams
  • milk 370 grams

Soften the almond paste with milk, knead and add the following fruits:

  • raisins 2000 grams
  • diced candied lemon 500 grams
  • diced candied orange 400 grams
  • coarsley ground white almonds 400 grams
  • rum 200 grams

Leave to rise for 90 minutes, press the dough and leave to rise for a further 30 minutes, then put in moulds and leave to rise for another 90 minutes.

Bake at 180° with an open valve, ultimately leaving to cool then add sugar as one does for Pandoro with dusting sugar, preferably flavoured.