Mini Orange Stollen

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 150 g sultanas
• 100 ml milk
• 100 g candied orange peel, very finely chopped
• 100 g almond(s), sweet, ground
• 90 g sugar
• 2 packets of dry yeast
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 ml orange juice
• 1 orange(s), grated peel, or orange flavoring
• 4 tbsp orange juice
• 2 tbsp powdered sugar
• 75 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Stollen cookies/Stollen snacks – ideal for hobby bakers who don’t (yet) dare to try large Stollen!

Melt the butter and stir in the milk. In a large bowl, combine the flour, yeast, vanilla sugar, sugar, salt, ground almonds, orange zest, candied orange peel, and sultanas. Using the dough hook of a hand mixer, mix in the butter-milk mixture and orange juice and knead the dough for a few minutes; it should still be quite moist. Let the yeast dough rise in a warm place for up to 1.5 hours; it should increase in volume considerably. Take walnut- to egg-sized pieces of dough, shape them into small stollen, and place them on a baking tray lined with baking paper. Cover with a kitchen towel and let rise for another 15 minutes. Meanwhile, preheat the oven to 190°C. Bake the mini stollen on the middle rack for about 15-20 minutes. In the meantime, melt 75g of butter for the glaze and mix it with the 4 tablespoons of orange juice and the icing sugar. Remove the baked Stollen from the oven and, while still warm, spread the icing several times until the icing is used up. Let the mini Stollen cool completely and store in a cookie tin. They will keep for up to four weeks if stored in a cool, dry place. We bake these mini Stollen every year; this recipe is one of my favorites!