Munich wheat beer stollen or balls

Ingredients for 1 servings:

• 500 g wheat flour
• 240 g sugar
• 5 g salt
• 1 packet of fresh yeast
• 150 ml wheat beer, lukewarm
• 220 g butter, room temperature
• 1 pack of vanilla extract
• 1 pack of Stollen spice
• 1 m.-sized eggs
• 1 medium egg yolk
• ½ orange(s), zest
• ½ lemon(s), zest
• 50 ml orange juice
• 100 ml wheat beer
• 150 g dried fruit (berries)
• 150 g dried apricots
• 100 g apple slice(s), dried
• 100 g walnut kernels
• 100 g powdered sugar
• 100 g granulated sugar
• 1 packet of vanilla sugar
• 150 g butter, liquid

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 days 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 days 8 hours 30 minutes

without raisins and candied orange peel

Cut the dried apricots, apple rings, and walnuts into pieces and soak them with the dried berries (e.g., mixed berries, dried blueberries, and dried cherries) in wheat beer and orange juice for several hours. Combine the flour, sugar, and salt in a mixing bowl and make a well in the center. Dissolve the yeast in lukewarm wheat beer, carefully stir in a little flour, and let it rise for about 15 minutes. Add the room-temperature butter, the egg and egg yolk, the Stollen spice, and the grated orange and lemon zest. Knead everything with a food processor or by hand for at least 10 minutes. Let the dough rise in a warm place for 30 minutes. Now carefully knead the fruit mixture into the dough. From this mixture, either form one large Stollen or make about 15 to 20 small balls and place them in a muffin tin with paper baking cups, or even just in the paper sleeves, on a baking sheet. Let the dough rise again for at least 30 minutes. Preheat the oven to 210°C (top/bottom heat). Place the Stollen (or the balls) on a baking sheet lined with aluminum foil and baking paper and reduce the temperature to 180°C. Bake the small Stollen for about 40 minutes, and a large Stollen for about 60 minutes. If the surface starts to get too dark, cover it with aluminum foil. After baking, immediately brush the Stollen with melted butter and sprinkle with a mixture of sugar and vanilla sugar, then sift the powdered sugar over it. Allow the Stollen to cool, then wrap it up tightly and let it rest for at least 3 days. A great alternative to Stollen with rum, raisins, and candied orange peel. Tip: If you like, you can add a little marzipan to the center of the Stollen or Stollen balls while shaping them.