Stollen snacks

Ingredients for 1 servings:

• 250 g currants, cranberries or finely chopped raisins
• 200 g orange peel, finely chopped
• 200 g cherry(s), quartered
• 2 orange(s), untreated, zest of 2 or more
• 200 g almonds, peeled; slivered or chopped
• 60 ml flavoring, orange blossom or rose water (pharmacy)
• 160 ml milk, lukewarm
• 1 cube of yeast (42g) or 2 sachets of dry yeast (7g)
• 50 g honey or brown sugar
• 500 g flour (type 405 or 550) + some for the work surface
• 1 tbsp cinnamon, ground
• 2 pinches of salt
• 1 pinch of saffron, or 2 pinches of turmeric
• Marzipan – Butter:
• 200 g butter (sweet cream butter or good margarine)
• 200 g marzipan paste
• 200 g butter, melted, for turning after baking and
• 200 g icing sugar and
• 1 tbsp vanilla seeds or powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

alcohol-free, but rich, depending on the size 80-100 pieces or 24 muffins

Pour orange blossom water over the chopped dried fruit, orange zest, and almonds; cover and let stand overnight, preferably overnight. Dissolve the yeast and honey in the lukewarm milk (maximum 37°C). Combine the flour, salt, and spices in a large mixing bowl, then pour the yeast-and-honey milk into the center. Knead thoroughly using the dough hook on a food processor or mixer, first on speed 1, then on speed 2, for at least 5 minutes, until the dough comes together and pulls away from the bowl. Cover and let rise in a warm place for 45 minutes or at room temperature for 90 minutes. Towards the end of the rising time, heat the marzipan mixture in the microwave for 10 seconds (or in a double boiler if necessary). It can then be easily stirred with the butter or margarine until fluffy (using a whisk by hand or with a mixer). First, stir the marzipan butter into the risen yeast dough, then the well-soaked fruit—including any remaining liquid. Cover and let rise again for 30 minutes at room temperature. Once the butter has been added, do not leave it warm any longer*. Shape into portions of roughly 3cm thick logs. Use a dough scraper to cut off 1-1.5cm slices, then quickly shape these into short sticks with greased hands. Place them on baking sheets lined with baking paper, leaving some space between them. Let rise for another 10 minutes. Bake in an oven preheated to just under 180°C fan/convection oven | 200°C top and bottom heat | gas mark 3 for 12-15 minutes until light golden brown. The crust should not become hard, so keep an eye on it from the 10th minute onwards. Once the morsels have cooled slightly, brush them with melted butter. Immediately dust them with icing sugar, mixed with vanilla seeds or powder. Let them cool on the baking paper. Layer them in tins and hide them well so they can mature for a week – they taste just as good fresh. Tip: *After adding butter, the dough should not be left standing warm, otherwise it will become compact or greasy. According to “Uncle Baker’s” advice, this is especially important when using large amounts of fat in the yeast dough. Baked on two baking sheets, the dough yields about 100 Stollen bites, each measuring approximately 3×7 cm. The dough can also be baked in muffin cups, but then extend the final rising time to 20-30 minutes. About 24 muffins.