Stollen Canapes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g currants, cranberries or chopped raisins
- 200 g orane peel, finely chopped
- 200 g cherry (s), quartered
- 2 orange (s), untreated, or more peel abrasion
- 200 g almond (s), peeled; styled or chopped
- 60 ml aroma, orange blossom or rose water (pharmacy)
For the yeast dough:
- 160 ml milk, lukewarm
- 1 cube yeast, 42g each or 2 bags 7g dry yeast
- 50 g honey, or brown suar
- 500 g flour, (type 405 or 550) + somethin for the work surface
- 1 tablespoon cinnamon, ground
- 2 pinches salt
- 1 pinch saffron, or 2 es turmeric
- Marzipan butter:
- 200 g butter, (sweet cream butter or ood mararine)
- 200 g marzipan raw mixture
- 200 g butter, melted, for turnin after bakin and
- 200 g powdered suar and
- 1 tablespoon vanilla pulp or powder
Print Recipe
Pin Recipe Instructions
- Pour orange blossom water over crushed dried fruits, orange zest and almonds; Cover and leave to steep overnight.
- Dissolve the yeast and honey in the lukewarm milk (maximum 37 °). Mix the flour, salt and spices in a large mixing bowl, pour the yeast honey milk into the center. Using the dough hook of a food processor or mixer, knead well first on level 1, then on level 2 for at least 5 minutes, until the dough clumps together and loosens 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 walking time, heat the marzipan paste in the microwave for 10 seconds (if necessary in a water bath), then stir it easily with the butter or margarine until frothy (with a whisk by hand or with a mixer).
- First mix the marzipan butter into the proofed yeast dough, then the well-infused fruit - including any remaining liquid. Cover and let rise again for ½ hour: at room temperature, as soon as the butter has been added, do not leave it warm any more *.
- Shape portions into rolls about 3cm thick, use the dough card to divide 1-1½cm slices from them, quickly shape them into short sticks with greased hands. Place with a little space on baking sheets lined with baking paper. Let rise for another 10 minutes.
- In the circulating air at almost 180 ° | 200 ° top-bottom heat | Gas level 3 preheated oven bake light blonde for 12-15 minutes, the crust should not become hard, so keep an eye on it from the 10th minute.
- Once cooled, brush the appetizers with melted butter. Sieve thickly with powdered sugar mixed with vanilla pulp or powder.
- Let cool on the baking paper. Layer in tin cans, hide them well so that they can sit through for a week, because they taste fresh too.
- Tip:
- * After adding butter, the dough must no longer stand warm, otherwise it will become compact or greasy. According to Uncle Bäcker`s advice, this is essential, especially with larger amounts of fat in the yeast dough.
- The dough - baked on 2 trays - makes about 100 stollen bites with a size of about 7 cm.
- The dough can also be baked in muffin molds, then extend the final standing time to 20-30 minutes. About 24 muffins.
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