30/11/2021

Christmas Recipes from Mills of Loulis

Everything is decorated in a festive mood, and despite the challenges of the time, we don’t lose our enthusiasm for Christmas recipes that will add a fresh touch to every shop window and pleasantly surprise consumers. As every year, our technical team once again proposes festive recipes to help you make the difference!

Pandolce Genovese (Italian Christmas Bread)

Ingredients for the dough:

1,500 g Extra Tsoureki flour
15 g salt
380 g powdered sugar
70 g honey
150 g eggs
60 g fresh yeast
400 g butter 82%
450 g water

Additional ingredients:

750 g golden raisins
350 g candied orange cubes
170 g pine nuts
5 g anise powder
50 g Marsala sweet wine
3 g vanilla powder

Method:

Knead all the dough ingredients in a spiral mixer on slow speed for 2 minutes and then on fast speed for 8–10 minutes.
At the end of kneading, add the remaining ingredients and knead for 1 more minute.
Let the dough rest for 30–45 minutes.
Divide into pieces of 500–1,000 g and shape into round loaves.
Place in a proofer at 32°C with 75% humidity until well risen.
Score the surface of the dough in a triangular shape.
Bake at 160°C for 35–40 minutes for 500 g loaves and 55–65 minutes for 1,000 g loaves.
After removing from the oven, let cool for at least 6 hours.

Gugelhupf

Ingredients:

1,700 g Pastry flour
1,400 g butter 99%
1,000 g sugar
10 g salt
1,600 g eggs
35 g baking soda
1,300 g chestnuts
1,400 g almond paste (marzipan)
Vanilla

Method:

Using the whisk attachment, mix the marzipan with the sugar until a smooth paste forms.
Add the butter, salt and vanilla and beat until light and fluffy.
Gradually add the eggs. Once a smooth batter is formed, add the flour and baking soda.
When the mixture is fully homogenized, add the finely chopped chestnuts.
Pour the mixture into special silicone molds (round with a hole in the center).
Bake at 180°C for 35–45 minutes.

Stollen

Ingredients for the dough:

600 g Extra Tsoureki flour
400 g fresh butter
100 g almond paste (marzipan)
15 g salt
100 g eggs
350 g powdered sugar
50 g yeast
Lemon & orange zest
Vanilla
5 g mastic

Ingredients for the pre-dough:

700 g flour 55%
100 g yeast
500 g milk

Additional ingredients:

800 g raisins
300 g ground almonds
300 g candied fruit cubes
200 g brandy

Soak the above ingredients in brandy for at least 24 hours.

Ingredients for coating:

Melted butter
Granulated sugar
Cinnamon
Powdered sugar

Method:

Knead the pre-dough ingredients and let it rest for about 45 minutes.
Place the dough ingredients and the pre-dough in the mixer and knead for 6 minutes on slow speed and 12 minutes on fast speed.
At the end of kneading, add the soaked raisins, fruit and almonds and mix briefly on slow speed.
Let the dough rest for 30 minutes.
Divide into 600 g pieces and shape into loaf forms with pointed ends. Lightly roll each piece in the center with a rolling pin.
Fold each piece so that one side is thin and the other thicker, then lightly press again with the rolling pin.
Place the stollen on trays and proof for 30 minutes.
Bake at 180°C for 40 minutes. When removed from the oven, brush with melted butter and dip in sugar and cinnamon.
Finally, dust with powdered sugar.

Panettone

Ingredients for the panettone:

500 g Super America flour
2,700 g sourdough starter (ingredients & method below)
300 g eggs
250 g powdered sugar
200 g honey
400 g butter
10 g salt
200 g milk
Juice & zest of 1 lemon and 1 orange
A little vanilla
30 g fresh yeast

Ingredients for the starter (one day before):

1,000 g Super America flour
250 g old dough (starter)
350 g powdered sugar
350 g butter
350 g eggs
300 g milk
30 g fresh yeast

Method for the starter:

Prepare the starter one day before making the panettone.
Knead all the starter ingredients very well in a mixer with a dough hook for 10–15 minutes.
Cover and leave to rest in a bowl for 12–14 hours.

Method for the panettone:

Add the remaining panettone ingredients to the starter and mix with the paddle attachment for 15–20 minutes at high speed, until a smooth and soft dough is formed. Let it rest for 1 hour.
Divide into 500–900 g pieces and shape into balls.
Place in special panettone molds and proof as needed (4–5 hours).
Optionally, add 500 g chocolate chips or candied fruit cubes or nuts to the dough.
Bake at 160°C for 35–40 minutes.
Once cooled, hang the panettone upside down for 6–8 hours. You can dust with powdered sugar or coat with melted couverture chocolate.

Festive Brioche

Ingredients:

2,000 g Type 55 flour
40 g salt
300 g sugar
200 g butter or margarine
200 g eggs or orange juice
150 g yeast
A little vanilla
A little orange zest
800 g milk or water

Method:

Knead all ingredients together: 3 minutes on 1st speed and 8 minutes on 2nd speed.
Let the dough rest for 15–20 minutes.
Divide into 150 g pieces and shape into small pointed loaves.
Lightly press with your hands and shape the head, arms and legs.
Decorate with pastry decorations and colors as desired.
Proof for 30 minutes, brush with egg wash, cut the mouth with scissors and make eyes with raisins.
Bake at 180–200°C for 20–25 minutes with the damper open.

Rustic Yeast & Sourdough Muffins

Ingredients:

400 g Extra Rustic flour
150 g eggs
150 g sunflower oil
150 g butter (82% fat)
250 g sugar
200 g chocolate chips
200 g hazelnuts
300 g milk
Sourdough starter (ingredients & method below)

Ingredients for the starter:

100 g Extra Rustic flour
50 g yeast
100 g water

Mix all the ingredients together and leave in a warm place for about 30 minutes, until the mixture rises.

Method:

Mix the starter and all muffin ingredients using the paddle attachment on low speed for 2–3 minutes and then for another 2–3 minutes on medium speed.
Fill the molds and let them proof for 1 hour, until risen.
Bake at 180°C for about 20 minutes.

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