Stollen pieces, fluffy and juicy

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast
• ⅛ liter milk
• 50 g sugar
• 2 eggs
• 200 g butter
• 1 pinch of salt
• 100 g raisins
• 100 g almonds, chopped
• 100 g candied orange peel
• 100 g candied lemon
• 1 tbsp lemon juice
• 2 tbsp rum
• powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 2 minutes

without quark, without marzipan

Warm the milk slightly. Sift the flour into a bowl. Make a well in the center. Add the fresh yeast in small pieces. Pour the lukewarm milk over it. Sprinkle a little of the sugar over the yeast/milk mixture and let the starter dough rest in a warm place, covered, for about 20 minutes. Chop the candied orange and candied lemon peel a little more (I like to do this with a chopping knife). Mix the raisins, chopped almonds, chopped candied orange and candied lemon peel in a bowl with the lemon juice and rum and let it rest. Add the remaining sugar, salt, eggs, and softened (not melted) butter to the starter dough and knead everything in with the dough hook of a stand mixer. Add the raisin, almond, candied orange, and candied lemon peel mixture and knead everything with your hands until you have a smooth dough (it shouldn’t stick to your hands anymore—add a little more flour if necessary). Cover the bowl and let the dough rise in a warm place for at least 30 minutes – the dough should double in size. Knead the Stollen dough vigorously with your hands once more. Divide into two halves. Shape these into rolls and cut off approximately 2 cm thick strands. Form them into pieces (approx. 7 x 2 cm in size), place them on a baking sheet lined with baking paper, and let rise for another 20 minutes. Bake in a preheated oven at 220 degrees (top/bottom heat) for 12 minutes. Immediately from the oven, place the Stollen pieces on a wire rack to cool and sprinkle with powdered sugar.