Mini Studs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g lemon peel
- 50 g currants
- 50 g almond (s), round
- 250 g flour
- 1 teaspoon, leveled baking powder
- 75 grams sugar
- 1 packet vanilla sugar
- 1 teaspoon rum flavor
- 1 egg (s)
- 150 g butter, soft
- 1 pinch (s) salt
- Sugar (decorative sugar vanilla)
Print Recipe
Pin Recipe Instructions
- Finely chop the lemon peel, place in a mixing bowl with currants and almonds and mix. Mix flour with baking powder and sieve on top. Add the remaining ingredients and work everything into a dough with a mixer (dough hook).
- Shape the dough in portions on a lightly floured work surface into pencil-thick rolls and cut into pieces about 4 cm long. Place 2 pieces next to each other, place a third piece on top in the middle and press lightly to form the shape of the stollen. Place the mini stollen on a baking sheet lined with baking paper and bake in a preheated oven (180 ° C) for about 12 minutes.
- When cooled, sprinkle with decorative sugar.
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