RECIPE STOLLEN CROISSANT
Recipe
Ingredients
CROISSANT DOUGH
• 1500 g Flour 00
• 144 g Sugar
• 30 g Maple syrup
• 36 g Salt
• 54 g Fresh yeast
• 620 g Water
• 120 g Be Better plant-butter block
• 800 g Be Better plant-butter plate
SPIJS
• 400 g Almond powder
• 400 g Sugar
• 90 g Soy milk
STOLLEN FILLING
• 500 g Spijs
• 100 g Hazelnut
• 100 g Chopped candied orange
• 125 g Soaked raisins
• 50 g Sliced almonds
• 0.5 g Nutmeg
Preperation
1. Knead all ingredients in the kneader 5 minutes in 2nd speed,
followed by 10 minutes on 5th.
2. Let the dough rest covered at room temperature for 20 minutes.
3. Roll out at 55 x 32cm and place it in the freezer overnight.
4. Place the plant-butter plate on 1⁄3 of the dough and close, cut
the closing sides.
5. Roll the dough out to 7mm and give a double fold (in 3).
6. Let it rest for 1 hour. Roll out to 7mm again and give it another
double fold.
7. Let it rest for 1 hour.
8. Then roll out at 3mm and let it rest 45 minutes.
9. Cut rectangles of 9 × 15cm.
1. Mix everything and knead until you get a uniform mixture.
2. Portion the dough into 160 g and form a 36 cm strip, then cut it
into 9 cm pieces.
1. Mix everything and knead until you get a uniform mixture.
2. Portion the dough into 160 g and form a 36cm strip, then cut it
into 9cm pieces.
