German Treat: Mini stollen
How to make mini stollen
- 200g fruit cake mix
- 125g butter
- 100ml rum
- 800g flour
- 5ml salt
- 125g sugar
- 1 x 10g sachet yeast
- 400ml milk
- 150g butter and extra to brush on when cooked
- 2 extra large eggs
- 200g marzipan, portioned into 18 sausages
- 100g flaked almonds
- 150g icing sugar to dredge
Heat the fruit cake mix, butter and rum together until the butter melts. Allow to soak.
In a large bowl, sift together the flour, salt and sugar. Add the yeast in a well in the centre of the flour.
Heat the milk and butter together until the butter has just melted - should be about body temperature. (If it's not warm ,the yeast will not activate; if it's too hot the yeast will be killed).
Pour the milk into the well with the yeast and mix. Add the eggs and knead the dough until soft - about five minutes. Let the dough prove in a large bowl, covered, in a warm place, until it has doubled in size.
Knock the dough back and knead in the fruit mixture until well-combined.
Divide dough into 18 small palm-sized balls. Stretch out each portion a little in your hands, then roll it up again with a portion of marzipan in the middle. Ensure that there will be a taste of marzipan in each bite.
Arrange on a baking paper-lined baking sheet and leave, covered, to prove.
Pre-heat the oven to 180C. Glaze the dough with egg, sprinkle on flaked almonds and bake for about 20 minutes.
Remove from the oven, brush with butter and dredge with plenty of icing sugar.
Presentation tip: Place on a small chopping board and wrap in clear cellophane. You could also include a small knife with the gift.
TIME: One hour plus proving time