John Myers
Christmas Stollen Muffins
The perfect christmas stollen muffins recipe with a picture and simple step-by-step instructions.
- 560 g Wheat flour
- 190 g Melt flakes
- 1,5 Pck. Baking powder
- 260 g Sugar white
- 50 g Sugar brown
- 2 Pck. Vanilla sugar
- 1 pinch Salt
- 1 tube Bitter almond oil
- 3 tbsp Rum
- 1,5 pinch Cardamom
- 1,5 pinch Ground mace
- 3 Eggs
- 280 g Butter
- 375 g Lowfat quark
- 375 g Raisins
- 200 ml Rum for the raisins to pickle
- 50 g Orange peel
- 50 g Lemon peel
- 225 g Peeled and ground almonds
- 24 tsp Chocolate cream or piece of dark chocolate
- 250 g Butter for drizzling on
- 225 g Icing sugar for sprinkling
- 24 Paper muffin cases
- Soak raisins in the 200 ml rum overnight. Put the flour, melted flakes and baking powder in a larger bowl and mix together. Make a small depression in the middle. Add both sugar, vanilla sugar, salt, bitter almond flavor, 3 tablespoons rum, spices and eggs and stir. You can take some flour with you from the edge. Then add the butter in small flakes, quark, raisins including the remaining rum from soaking, and almonds and quickly knead everything with your hands to form a pasty dough.
- Preheat the oven to 170 ° O / bottom heat. Place the muffin tins on a baking tray and fill them halfway. Then 1 teaspoon chocolate cream or a piece. Place the chocolate in the middle and then fill the mold up to the edge.
- Slide the tray onto the second rail from below and bake the muffins for approx. 45 minutes until golden brown. Make a wooden stick test. No more dough should stick to it when it is pulled out. Put the butter in a saucepan and place it in the oven with the muffins for the last 10-15 minutes. The butter melts slowly, the whey settles and you can use the clear butter later.
- Now pour the clear butter vigorously over the surface of the muffins that have been taken out of the oven and are still hot. When this is soaked in, sprinkle a thick layer of powdered sugar ………… the Christmas muffins are ready.
- This Stollen dough is well suited for everyone who doesn’t like to bake with yeast and is always successful ……… even if you make a big Stolle out of it.
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