Stollen confectionery

Ingredients for 1 servings:

• 100 g butter
• 50 g powdered sugar
• 2 packets of vanilla sugar
• 1 egg yolk
• 2 tbsp milk
• 50 g almonds, ground
• 150 g flour
• 50 g candied lemon peel
• 50 g candied orange peel
• 75 g raisins
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 35 minutes

Christmas Stollen in mini format

Beat the butter with the powdered sugar and vanilla sugar for 4 minutes until fluffy, then beat in the egg yolks and milk. Then combine the flour with the almonds and fold into the butter and egg mixture. Finally, stir the candied lemon peel, candied orange peel, and raisins into the batter (the quantities are variable and can be adjusted both in quantity and in composition). Let the batter chill for 30 minutes (not from the refrigerator). Preheat the oven to 180°C and place small dough balls on a baking sheet lined with baking paper. I like to form small mini stollen. Bake for 15 minutes and immediately sprinkle with powdered sugar, if desired. The confectionery should be allowed to “mature” in a tin for a few days before consumption.