Mini almond quark stollen

Ingredients for 1 servings:

• 125 ml milk, lukewarm
• 1 cube of fresh yeast
• 100 g butter, soft
• 200 g sugar
• 2 eggs, size M
• 500 g low-fat curd cheese
• 500 g flour
• 150 g almonds, ground
• ¼ tsp salt
• 100 g raisins
• 50 g candied lemon peel
• 50 g candied orange peel
• 80 g dried apricots
• 1 lemon(s), organic, zest
• 30 g almonds, chopped
• ½ bottle of bitter almond flavor
• ½ bottle of rum flavoring
• ½ bottle of butter-vanilla flavoring
• some sugar, for dipping
• powdered sugar
• some cinnamon powder

Instructions

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

small snack with afternoon coffee

Dissolve the yeast in the warmed milk. Knead with the other dough ingredients to form a yeast dough. Let it rise in a warm place until doubled in size. During this time, finely chop the raisins, candied lemon peel, candied orange peel, and apricots and mix with all the other filling ingredients. Knead the filling mixture into the risen dough until evenly distributed. Line two baking sheets with baking paper, form small rolls of dough (approx. 30 g each), dip the tops in sugar, and arrange the rolls on the baking sheets. Preheat the oven to approximately 190°C, place the baking sheets on the top rack, and bake the mini Stollen for about 20 minutes, until lightly browned. Let cool slightly on a wire rack and sprinkle with powdered sugar. Dust one half of the Stollen with a little cinnamon powder. This dough makes enough for about 60 small Stollen.