Mini Orange Stollen

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Mini Orange Stollen
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
90
For the dough
250 grams
100 milliliters
100 grams
500 grams
2 packets
1 packet
90 grams
1 pinch
100 grams
ground almonds
Oranges (zested and 50 ml juice reserved)
150 grams
For the topping
75 grams
4 tablespoons
1 tablespoon

Preparation steps

1.

For the dough: Melt the butter, add the milk and then set aside. Chop the candied orange finely.

2.

Combine the flour, yeast, vanilla sugar, sugar, salt, ground almonds, orange zest, candied orange peel and raisins in a large bowl. Add the butter-milk mixture and orange juice and mix with the dough hook attachment until smooth. 

3.

Cover and let rise in a warm place until doubled in bulk, around 1 hour 30 minutes.

4.

Preheat the oven to 200°C (approximately 400°F). Line 3 baking sheets with parchment paper. Divide the dough into walnut-sized pieces, shape into small stollen, arrange on the baking sheets, cover and let rise for about 15 minutes in a warm place.

5.

Bake for about 15 minutes. For the topping: Melt the butter and mix with the orange juice and powdered sugar.

6.

Remove the mini stollen from the oven and brush with the icing. Repeat brushing with the remaining icing. 

7.

Let the mini stollen cool then store in an airtight container.