German Christmas Bites
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
122
calories
Calories
Nutritional values
1 stollen contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 kcal | (6 %) | ||
| Protein | 2.17 g | (2 %) | ||
| Fat | 4.82 g | (4 %) | ||
| Carbohydrates | 17.79 g | (12 %) | ||
| Sugar added | 6.39 g | (26 %) | ||
| Roughage | 0.43 g | (1 %) |
more nutritional values
| Vitamin A | 35.76 mg | (4,470 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.16 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 2.39 μg | (1 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 1.19 μg | (3 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 1.83 mg | (2 %) | ||
| Potassium | 35.94 mg | (1 %) | ||
| Calcium | 16.98 mg | (2 %) | ||
| Magnesium | 5.51 mg | (2 %) | ||
| Iron | 0.78 mg | (5 %) | ||
| Iodine | 2.44 μg | (1 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 2.37 g | |||
| Cholesterol | 13.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- 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 teaspoon Cardamom powder
- ¼ teaspoon grated Nutmeg
- 1 tablespoon Rum
- 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 unsalted butter (melted)
- ⅔ 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.
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