Stollen muffins

Ingredients for 12 servings:

• 400 g flour
• 1 cube of yeast
• 50 g sugar, finest
• 150 ml milk
• 50 g apricot(s), dried
• 1 orange(s), juice and peel
• 50 g raisins
• 50 g almond(s), chopped
• 1 packet of vanilla sugar
• 150 g butter
• 1 egg(s)
• 50 g butter (for spreading)
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

made from yeast dough

Put the flour in a bowl and make a well in the center. Crumble in the yeast and mix with 50 ml of lukewarm milk, ½ tbsp of sugar, and a little flour to form a starter dough. Cover and let rise in a warm place for 20 minutes. Chop the apricots. Heat the orange juice and soak the apricots and washed, sorted raisins in it. Roast the almonds in a dry pan. Melt the butter and add the remaining milk. Add all ingredients to the starter dough and knead with the dough hook of a hand mixer until the dough pulls away from the sides of the bowl. Cover and let rise for 1 hour. Knead again. Roll the dough into a log on a lightly floured surface, divide it into 12 portions, and place them in the muffin tin. Let rise for another 20 minutes. Bake: Electric oven: 200°C, fan oven: 180°C, baking time: 15-20 minutes. Let the muffins cool slightly. Brush several times with melted butter and dust with powdered sugar.