Heavenly Stollen Confectionery

Summary

Prep Time	2 hrs
Cook Time	15 mins
Total Time	3 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

250 g raisins
100 g orane peel
75 g almond (s), chopped
40 ml rum

For the dough: (pre-dough)

For the dough: (butter and sugar mixture)

Also:

300 g butter, (important!)
300 g powdered suar

Instructions

Pour the rum over the raisins, orange peel and almonds and cover and let steep.
Sift the flour, salt, sugar and spices into a bowl, mix together and make a well in the center. Pour the milk into this recess and crumble the yeast into it. Mix the milk and yeast gently and cover and let rise in a warm place for 15 minutes.
Meanwhile, stir the 200 g butter with 150 g powdered sugar until frothy. Finely grind the almonds with 25 g of powdered sugar in a blender and add enough amaretto to form a thickened mass. Mix this with the butter and powdered sugar mixture.
First mix the pre-dough with the rest of the flour, then mix in the butter-sugar mixture and the pickled fruits. Cover and let rise for another 30 minutes.
Shape the dough into thick rolls and cut each 2 cm long pieces. Place the confectionery on baking sheets lined with baking paper at a distance of approx. 2 cm and cover the baking sheets for another 10 minutes.
Then bake in the preheated oven for about 15 minutes at 200 ° C top / bottom heat.
Meanwhile melt 300 g butter. Turn the confectionery pieces in the melted butter while they are still hot and then toss them in powdered sugar until they are completely covered.
Let cool down on cake racks lined with baking paper. Then close the Stollen Confectionery in airtight cans and let it steep for at least two weeks.

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