John Myers
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Christmas Cookies: Stollen Balls
The perfect christmas cookies: stollen balls recipe with a picture and simple step-by-step instructions.
for the yeast dough:
- 100 ml Lukewarm milk
- 275 g Spelled flour, type 630
- 1 packet Dry yeast
- 2 tbsp Honey
- 40 g Fine sugar
- 1 packet Vanilla sugar
- 1 Msp Macis is ground mace
- 1 tsp Cinnamon
- 1 tsp Bio lemon zest
- 100 g Soft butter or margarine
comes later:
- 40 g Lemon peel, finely chopped
- 100 g Raisins can also be chopped up as desired
- 30 g Currants or barberries
- 75 g Ground light almonds
for dusting:
- 2 tbsp Powdered sugar
- Mix the flour and dry yeast in a mixing bowl. Add all ingredients up to the soft butter and work with the dough hook of the hand mixer first on low, then on highest to a smooth dough. Knead until the dough separates from the edge of the bowl.
- Cover and let the dough rise in the 40 degree oven for about 30 minutes. After that, the dough should be visibly larger. Add the remaining ingredients from lemon peel to ground almonds and work in.
- Place the dough with two teaspoons in small heaps on a baking sheet lined with baking paper. Let go again covered. In the meantime, preheat the oven to 180 degrees top / bottom heat (or convection 160 degrees). Bake on the middle rack for about 15 minutes.
- Then put the baking paper on a wire rack and dust the still hot particles thickly with powdered sugar. Then let it cool down.
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