Achille Zoia's Butter Stollen

Maestro Achille Zoia, Accademico AMPI Maestro Achille Zoia, Accademico AMPI
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Butter Stollen

Sourdough

Kneading time

Knead and leave to rise for at least 20 minutes.

Dough

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

  • sultan raisins g 2000
  • cubes of candied lemon g 500 
  • cubes of candied orange g 400 
  • large ground white almonds g 400 
  • rum g 200

Let leaven for 90 minutes, punch down the dough and let leaven for another 30 minutes, then place in molds and let leaven for another 90 minutes.

Bake at 180° with valve open, then let cool down and sprinkle with powdered sugar, preferably with added aroma.

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