Heavenly Stollen Confectionery

Ingredients for 1 servings:

• 250 g raisins
• 100 g candied orange peel
• 75 g almonds, chopped
• 40 ml rum
• 500 g flour
• 2 tsp cinnamon
• 50 g sugar
• 125 ml milk
• 1 cube of yeast
• 200 g butter
• 125 g powdered sugar
• 25 g almond(s), chopped
• 25 g powdered sugar
• 2 tbsp Amaretto
• 300 g butter (important!)
• 300 g powdered sugar

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

Stollen temptation in praline format

Pour the rum over the raisins, candied orange peel, and almonds, cover, and let it soak in. Sift the flour, salt, sugar, and spices into a bowl, mix, and make a well in the center. Pour the milk into this well and crumble in the yeast. Lightly mix the milk and yeast, cover, and let rise in a warm place for 15 minutes. Meanwhile, cream the 200g butter with 150g icing sugar until fluffy. Finely grind the almonds with 25g icing sugar in a mixer and add enough Amaretto to form a thick mixture. Mix this with the butter and icing sugar mixture. First mix the starter dough with the remaining flour, then stir in the butter and sugar mixture and the pickled fruit. Cover and let rise for another 30 minutes. Shape the dough into finger-thick rolls, each cut into 2cm long pieces. Place the confectionery pieces approximately 2 cm apart on baking sheets lined with baking paper, cover, and let rise for another 10 minutes. Then bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Meanwhile, melt 300g of butter. While still hot, toss the confectionery pieces in the melted butter and then roll them in powdered sugar until completely coated. Let them cool on wire racks lined with baking paper. Then store the Stollen confectionery in airtight containers and let it rise for at least two weeks.