Hello Carol,

No, unfortunately not. In the past we have talk about it with people who have published cookbooks and baking books, but it is not easy. Plus there are already a lot out there, so you would need to be very original and have the right connections to make it a success.
For this year, we hope to get some more good recipes on our website and improve some things too. If you like baking buns, we can really recommend our latest recipe the Greek Yoghurt Buns:
www.weekendbakery.com/posts...gurt-buns/

Enjoy your baking!

Hi again Fiona,
I think you did not make a mistake by adding the fruit before the proof. But I need to give this a try myself to better advice you. It is a challenge to get all the fruit in by hand. You really need to persevere as you say. It is much easier to do this on a low speed with your Kitchenaid or Bear Teddy machine if you would have one.
But it is worth it, getting the fruit in, because after the proofing of the dough the ratio of fruit to crumb really starts making sense. As you can see in the pictures, it is not too much fruit.

Thank you Marieke. The hazelnut paste sounds lovely. I did try overnight and whilst taste was good I struggled with shaping. I added the fruit before the prove and I think this may have been wrong – also need to improve massively on pinching the fruit in. I will keep persevering as they at worth it 🥰😋

Those are truly wonderful words coming from your husband! My husband (Ed) is the biggest fan of these ‘bollen’ ever since I first dreamed them up. After spending a Holiday in Italy and taking some hazelnuts home from Piemonte, I now made a combination almond and hazelnut paste, which I am also going to try in these stollen bollen. I make a combination of 70% almonds and 30% hazelnuts.
As for your question, the answer is that we did not (yet) proof this enriched dough overnight. Normally you would take the amount of yeast down quite a bit. If we were to try it ourselves, we would overnight proof this particular dough in the fridge and reduce the amount of yeast by 1/2 (based on about 8 to 12 hours proofing in the fridge) and make sure to check the dough early in the morning to establish it is not over-proofing. Maybe it can do with even less yeast (also depending on the temp of your fridge). It is always better to have a longer final proof than risking the chance of over-proofing.
Hope it will work out. Let us know how it goes please!

Seasons greetings,

Ed & Marieke

Hi, I have just made these and they are fabulous – as my husband quotes “this is one thing in life worth living for” 🥰
I had a quick question, could prove the dough overnight before shaping? I will give it a try but wanted to know if this was something you have done/tried. Thanks

Hello Elizabeth,
Such joy you bring with your comment and sharing your experience with the recipe. This is exactly my way of thinking about it, the way you describe it! How wonderful to read about the naartje powder too. We did not know the word or the process, but we love it. In Dutch the word is ‘mandarijntje’ for a mandarin. If we see a word like Naartje, even though we do not know it, we immediately know it must be of Dutch origin or with a connection to our language.
Thank you for the inspiration for us and other bakers.

Hope you have a very happy 2020 with lots of baking joy!

Greetings from the low countries,
Marieke & Ed

Hello Maryam,
Thank you for your excellent comment. Wow, you sure are inventive and original with your version of our recipe. Thank you for your inspiration and wishing you lots of happy baking moments and great bakes to share!

Greetings from Holland,

Marieke & Ed

I followed your recipe for stollen bollen with a few changes: adding a table spoon of Matcha green tea and orange water. oh, I also used sweet red been paste and a mixture of roasted sesame and sugar for stuffing. They look great and taste divine! Your recipes are my go to for baking breads. I learned so much about the bread making techniques and type of flours by reading up your blog. Thank you so much for sharing them!

Cheers,
Maryam

Hello Hannah,
Yes you can, just stick to the total amount of filling. As the died fruit is pre-soaked, it does not soak up much liquid, but rather (if not drained enough) adds some moisture when added to the dough (in which case you can sprinkle some flour on the fruit before adding it to the dough). As the amount of liquid needed also depends on the absorption of the flour you yourself use (they all react different) we would suggest to take the amounts in our recipe as a starting point for your first try and see how you need to adapt for your situation. You can always keep a small amount of the liquid back and see how the initial dough comes together. As we say in the recipe: aim for a bit tacky, which means that when you poke the dough with your dry finger it should stick for a second but then peel off as you remove your finger. This is how it should be before you add your peel and nuts.

Good luck with it and happy bun baking!

I sadly cannot eat dried fruit (I am fructose intolerant), could I use candied peel and nuts instead? If yes, than do I need to adjust the amount of flour or milk, as peel and nuts won’t soak up as much liquid?

Thanks!

Hello Elizabeth,
We would suggest a medium speed, around 6 we think for a KitchenAid.
The dough should be smooth and supple with good gluten development.

Hi again Elizabeth,
It is not necessary to use a extra high gluten flour, just a regular bread flour. Our bread flour has a gluten percentage of around 12.5%.

Hi Elisabeth,
When we use them we put them in the middle of the almond paste (push them in the paste a bit). Sorry it was not clear in the recipe.

Happy bollen baking!

Baie dankie / Vielen dank from Holland for your nice comment! So glad the recipe is such a success and makes both you and your husband happy 🙂