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German Christmas Bites

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German Christmas Bites
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
122
calories
Calories
0
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Nutritional values

1 stollen contains
(Percentage of daily recommendation)
Calorie122 kcal(6 %)
Protein2.17 g(2 %)
Fat4.82 g(4 %)
Carbohydrates17.79 g(12 %)
Sugar added6.39 g(26 %)
Roughage0.43 g(1 %)
Vitamin A35.76 mg(4,470 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.16 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate2.39 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Biotin1.19 μg(3 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C1.83 mg(2 %)
Potassium35.94 mg(1 %)
Calcium16.98 mg(2 %)
Magnesium5.51 mg(2 %)
Iron0.78 mg(5 %)
Iodine2.44 μg(1 %)
Zinc0.08 mg(1 %)
Saturated fatty acids2.37 g
Cholesterol13.94 mg
Author of this recipe:

Ingredients

for
40
Ingredients
½ cup
candied pineapple (finely diced)
½ cup
Golden raisins
0.333 cup
mixed, chopped Citrus peels
0.333 cup
½ cup
chopped almonds
1
unwaxed lemon (finely grated zest)
½ teaspoon
¼ teaspoon
grated Nutmeg
1 tablespoon
2 ½ cups
white Bread flour (plus extra for dusting)
1 ½ teaspoons
quick-rising active dry yeast
¼ cup
superfine caster sugar
1
egg (beaten)
¼ cup
cup
warm milk (plus extra if needed)
To finish
1 ¾ cups
powdered sugar (for dusting)
½ cup
melted butter

Preparation steps

1.
Mix together the fruits, almonds, spices and rum. Cover and leave to stand while making the dough.
2.
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.
3.
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.
4.
Line 2 baking trays with non-stick baking paper.
5.
Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough.
6.
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.
7.
Preheat the oven to 180°C (160° fan) 350°F gas 4.
8.
Bake for 18-20 minutes, until golden. Cool on the baking trays for 10 minutes.
9.
Toss the stollen in the melted butter, then in the icing sugar. Allow to cool completely.