Summary

Ingredients

For the dough:

• 500g flour
• 250 g butter
• 150 g sultanas
• 100 ml milk
• 100 g orane peel, very finely chopped
• 100 g almond (s), sweet, round
• 90 g suar
• 2 packs dry yeast
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 50 ml orange juice
• 1 orange (s), grated zest it, or orange flavor

For the cast:

• 4 tablespoon orange juice
• 2 tablespoon powdered sugar
• 75 g butter

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Instructions

1. Melt the butter, stir in the milk. Mix the flour with the yeast, vanilla sugar, sugar, salt, ground almonds, orange peel, orange peel and sultanas in a large bowl. Work in the butter-milk mixture and the orange juice with the dough hook of the hand mixer and knead the dough for a few minutes, it should still be quite moist. Let the yeast dough rise in a warm place for up to 1½ hours, its volume should increase significantly.
2. Remove pieces the size of walnuts to egg from the dough, shape into small stollen and place on the baking sheet lined with baking paper. Cover with a kitchen towel and let rise for another 15 minutes, meanwhile preheat the oven to 190 ° C. Bake the mini cakes on the middle sliding bar for about 15-20 minutes.
3. In the meantime, melt 75 g butter for the topping, mix with the 4 tablespoons of orange juice and powdered sugar. Take the baked stollen out of the oven and brush it with the glaze several times while it is still warm until it is used up. Let the mini stollen cool down well and store in a biscuit tin.
4. If stored in a cool and dry place, they can be kept for up to four weeks.
5. We bake these mini stollen every year; the recipe is one of my favorite cookie recipes!