Mini Stollen
I present to you a recipe for small stollen. In terms of their properties, they are something between a cake and a cookie. This is a very tasty, aromatic, and festive treat. They can be eaten immediately or left to mature for 3-4 days, previously wrapped in paper and stored in a cupboard.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- butter 150 g
- sugar 150 g
- vanilla sugar 10 g
- eggs 2
- farmer's cheese 200 g
- orange 1
- dried cherries 100 g
- candied peel 100 g
- dried fruits 150 g
- almonds 100 g
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- baking powder 10 g
- flour 500-550 g
- butter 50 g
- powdered sugar
Instructions
Step 1 of 24
Zest the orange.
Step 2 of 24
Squeeze the juice (100 ml will be required).
Step 3 of 24
Chop the candied fruits and dried fruits.
Step 4 of 24
Combine the cherries, dried fruits, and candied fruits.
Step 5 of 24
Pour over the orange juice mixture. Leave for 10–15 minutes.
Step 6 of 24
Chop the nuts.
Step 7 of 24
Cream the butter with vanilla sugar and sugar.
Step 8 of 24
Add eggs.
Step 9 of 24
Mix.
Step 10 of 24
Add ginger, nutmeg, cinnamon and zest.
Step 11 of 24
Mix.
Step 12 of 24
Add farmer's cheese.
Step 13 of 24
Mix.
Step 14 of 24
Add nuts.
Step 15 of 24
Mix.
Step 16 of 24
Add candied fruits, dried fruits and cherries (together with the juice).
Step 17 of 24
Mix.
Step 18 of 24
Knead the dough, adding flour and baking powder.
Step 19 of 24
Roll out the dough to a thickness of about 2 cm. Shape it into a rectangle.
Step 20 of 24
Cut into squares approximately 5×5 cm in size.
Step 21 of 24
Place the stollen pieces on a baking sheet lined with parchment paper or lightly greased with butter. Put them in an oven preheated to 180 degrees. Bake for 25–30 minutes.
Step 22 of 24
Melt the butter.
Step 23 of 24
Brush the hot stollen pieces with the melted butter.
Step 24 of 24
Dust with powdered sugar.