Stollen muffins

Ingredients for 18 servings:

• 70 g almonds
• 170 g raisins
• 70 g currants
• 35 g candied lemon peel
• 35 g candied orange peel
• ½ lemon juice
• ½ lemon peel
• ½ pinch(s) cinnamon
• ½ pinch(s) mace
• ½ pinch of ginger
• ½ pinch(s) cardamom
• 35 ml rum
• 0.33 bottles of bitter almond oil
• 400 g flour
• 1 cube of fresh yeast
• 70 g sugar
• 1 pinch of salt
• ⅛ liter milk, lukewarm
• 1 egg(s)
• ½ pack of vanilla sugar
• 100 g butter or margarine
• 85 g butter
• 35 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 30 minutes

For the filling, the day before, put the almonds, raisins, currants, candied lemon peel, candied orange peel, lemon juice and zest, along with the spices, in a small bowl. Mix with the rum and bitter almond oil, cover, and let stand overnight. The next day, sift 335g of the flour into a large bowl. Make a well in the center. Crumble the yeast and mix with 1 tablespoon of the sugar, a pinch of salt, and the lukewarm milk. Pour the mixture into the flour well. Carefully mix this yeast mixture with a little flour from the edge until it forms a thick paste. Sprinkle some sugar and flour over the mixture, cover, and let rise in a warm place until the yeast mixture has doubled in size. Then knead it with the flour in the bowl. Mix the remaining sugar, egg, and vanilla sugar and knead into the dough. Cover and let rise again. Mix the fat with the remaining 65g of flour and knead into the dough. Knead and beat the dough until bubbly. Add the soaked fruit and mix evenly. Prepare muffin tins. Shape the dough into 18 equal-sized balls and place them in the tins. Cover the dough and let rise for another 30 minutes. Bake the muffins in a preheated oven at 175°C (convection oven) for 20 minutes. Melt the butter in a saucepan. Brush the still-hot muffins alternately with the butter and sprinkle with powdered sugar until all the muffins are used up.