German Christmas Bites

Name: German Christmas Bites
Total time: 3 h 10 min
Yield: 40
Ingredients: 0.5 cup candied pineapple (finely diced); 0.5 cup Golden raisins; 0.333 cup mixed, chopped Citrus peels; 0.333 cup chopped Candied cherry; 0.5 cup chopped almonds; 1 unwaxed lemon (finely grated zest); 0.5 tsp Cardamom powder; 0.25 tsp grated Nutmeg; 1 Tbsp Rum; 2.5 cups white Bread flour (plus extra for dusting); 1.5 tsps quick-rising active dry yeast; 0.25 cup superfine caster sugar; 1 egg (beaten); 0.25 cup unsalted butter (melted); 0.667 cup warm milk (plus extra if needed); 1.75 cups powdered sugar (for dusting); 0.5 cup melted butter

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 3 h. 10 min.

Ready in

Ingredients

for

stollens

Ingredients: ½ cup candied pineapple (finely diced); ½ cup Golden raisins; 0.333 cup mixed, chopped Citrus peels; 0.333 cup chopped Candied cherry; ½ cup chopped almonds; 1 unwaxed lemon (finely grated zest); ½ tsp Cardamom powder; ¼ tsp grated Nutmeg; 1 Tbsp Rum; 2 ½ cups white Bread flour (plus extra for dusting); 1 ½ tsps quick-rising active dry yeast; ¼ cup superfine caster sugar; 1 egg (beaten); ¼ cup unsalted butter (melted); ⅔ cup warm milk (plus extra if needed)

To finish: 1 ¾ cups powdered sugar (for dusting); ½ cup melted butter

How healthy are the main ingredients?

almond raisins lemon Nutmeg egg

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Preparation steps

Mix together the fruits, almonds, spices and rum. Cover and leave to stand while making the dough.

Put the flour, yeast and sugar in a mixing bowl. Add the egg, melted butter and milk and mix to a dough. If the dough feels dry and crumbly, add a further 1-2 tablespoons milk.

Turn out on to a floured surface and knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1-1 1/4 hours, until doubled in size.

Line 2 baking trays with non-stick baking paper.

Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough.

Turn the dough out onto a work surface and divide it into 30-40 pieces, rolling each piece into a small log. Place the logs on the baking trays about 2cm|1"apart. Cover and leave to rise for about 45 minutes, until the logs are puffy.

Preheat the oven to 180°C (160° fan) 350°F gas 4.

Bake for 18-20 minutes, until golden. Cool on the baking trays for 10 minutes.

Toss the stollen in the melted butter, then in the icing sugar. Allow to cool completely.