Mini Orange Stollen
- For the dough
- 250 grams butter
- 100 milliliters milk
- 100 grams candied orange
- 500 grams Pastry flour
- 2 packets Dry yeast
- 1 packet Vanilla sugar
- 90 grams sugar
- 1 pinch Iodized salt
- 100 grams ground almonds
- Oranges (zested and 50 ml juice reserved)
- 150 grams golden raisin
For the dough: Melt the butter, add the milk and then set aside. Chop the candied orange finely.
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.
Cover and let rise in a warm place until doubled in bulk, around 1 hour 30 minutes.
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.
Bake for about 15 minutes. For the topping: Melt the butter and mix with the orange juice and powdered sugar.
Remove the mini stollen from the oven and brush with the icing. Repeat brushing with the remaining icing.
Let the mini stollen cool then store in an airtight container.