CHRISTMAS STOLLEN CUPCAKES
(Recipe makes 60 Stollen cupcakes)
Group I
Ingredient
KG
Cake flour
2.000
0.400
Eggs
0.060
Yeast (Wet)
0.030
Water
1.000
Total Weight: 3.490
Group II
Ingredient
KG
Merita Shortening
0.050
Total Weight: 0.050
Group III
Ingredient
KG
Bakers Mix Blue Label
2.000
Broken Pecan Nuts
0.100
Glace Red Cherries
0.060
Almond Essence
0.001
Total Weight: 2.161
Group IV
Ingredient
KG
Persipan Fancy (optional)
0.560
Total Weight: 0.560
- Place Group I ingredients into the mixing bowl and mix thoroughly.
- Once well mixed, add Group II.
- Mix on slow speed for 2 minutes and then on medium speed for a further 2 minutes.
- Add Group III and mix well on slow speed until well combined.
- Scale 100g per cupcake and allow to rest for 10 minutes.
- Add 10g of Persipan Fancy (Group IV) to each dough piece and mould into a round shape, ensuring the bottom is sealed properly.
- Place the dough pieces into prepared paper cups.
- Proof inside the prover for 20 minutes.
- Bake at 180ËšC for 30 - 35 minutes.
- After baking, brush the top with melted butter and dust lightly with Pettina Castor Sugar.
- Allow to cool and dust lightly with Pettina Icing Sugar.
