Summary

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

1. Pour orange blossom water over crushed dried fruits, orange zest and almonds; Cover and leave to steep overnight.
2. 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.
3. 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).
4. 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 *.
5. 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.
6. 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.
7. Once cooled, brush the appetizers with melted butter. Sieve thickly with powdered sugar mixed with vanilla pulp or powder.
8. 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.
9. Tip:
10. * 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.
11. The dough - baked on 2 trays - makes about 100 stollen bites with a size of about 7 cm.
12. The dough can also be baked in muffin molds, then extend the final standing time to 20-30 minutes. About 24 muffins.