Miniature Christmas Stollen

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Miniature Christmas Stollen

Miniature Christmas Stollen - Miniature versions of a Christmas classic.

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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
136
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie136 kcal(6 %)
Protein2 g(2 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added5 g(20 %)
Roughage1 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.8 mg(7 %)
Vitamin B₆0 mg(0 %)
Folate38 μg(13 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium94 mg(2 %)
Calcium12 mg(1 %)
Magnesium9 mg(3 %)
Iron0.4 mg(3 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.5 g
Uric acid22 mg
Cholesterol14 mg

Ingredients

for
45
Ingredients
lemons
500 grams Pastry flour
1 cube fresh Yeast
125 milliliters
200 grams sugar
1 pinch salt
1 packet Vanilla sugar
280 grams butter
250 grams golden raisin
40 grams candied orange
40 grams Candied lemon
50 grams chopped almonds
How healthy are the main ingredients?
sugaralmondlemonsalt

Preparation steps

1.

Rinse lemon with hot water, pat dry and zest. Mound flour in a bowl and form a well in the center. Crumble yeast into well in flour, pour some warm milk over yeast and sprinkle with flour from around the edge. Cover bowl and let rest about 30 minutes.

2.

Mix remaining milk, 160 g (approximately 3/4 cup) sugar, salt, vanilla sugar, lemon peel, 200 g (approximately 7/8 cup) butter, golden raisins, candied peels and almonds into flour mixture and knead into a dough. Cover and let rest about 30 minutes.

3.

Shape dough into ropes and cut into 45 pieces. Form pieces into loaf shapes and set on a baking sheet lined with parchment paper, leaving space for dough to rise. Bake miniature stollen in oven preheated to 180°C (fan: 160°C; gas mark 2-3)(approximately 350°F) about 20 minutes.

4.

Melt remaining butter in a saucepan over low heat. While miniature stollen are still warm, dunk in melted butter and roll in remaining sugar. Let cool on a wire rack before serving.