Stollen Cookies

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Average: 5 (1 vote)
(1 vote)
Stollen Cookies
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
422
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie422 kcal(20 %)
Protein8.57 g(9 %)
Fat18.07 g(16 %)
Carbohydrates59.27 g(40 %)
Sugar added18.43 g(74 %)
Roughage1.12 g(4 %)
Vitamin A108.23 mg(13,529 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.31 mg(28 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.02 mg(1 %)
Folate19.03 μg(6 %)
Pantothenic acid0.12 mg(2 %)
Biotin6.12 μg(14 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C0.11 mg(0 %)
Potassium202.37 mg(5 %)
Calcium81.71 mg(8 %)
Magnesium30.95 mg(10 %)
Iron1.95 mg(13 %)
Iodine8.08 μg(4 %)
Zinc0.47 mg(6 %)
Saturated fatty acids6.98 g
Cholesterol46.77 mg

Ingredients

for
8
Ingredients
30 grams Candied lemon
30 grams candied orange
75 grams ground, blanched almonds
¾ cube Yeast (30 grams) (approximately 1 ounce)
2 Tbsps sugar
50 milliliters lukewarm milk
100 grams all-purpose Pastry flour
50 grams Marzipan
1 egg
1 drop Bitter almond oil
50 grams softened butter
1 pinch salt
200 grams pastry Pastry flour
50 grams melted butter (for brushing)
125 grams powdered sugar (for dusting)
How healthy are the main ingredients?
almondsugareggsalt

Preparation steps

1.

For the cookies: Chop the candied peel very finely and mix with the almonds. Dissolve the crumbled yeast and 1 pinch of sugar in a little milk. Add to the sifted flour and knead with the dough hook attachment until smooth. Cover with a cloth and let rise in a warm place until the surface of the dough shows cracks (around 15 minutes).

2.

Cut the marzipan into small pieces, mix with the egg, almond oil, butter and salt. Add the pastry flour, almond mixture, yeast mixture and remaining sugar and mix until smooth. Add more milk, if necessary. Cover the dough with a towel and let rise for 1 hour, until doubled in bulk. 

3.

Preheat the oven to 180°C (approximately 350°F). Divide the dough into 2 portions. Shape each portion into a 3 cm (approximately 1 inch) thick log and shape into small stollen. 

4.

Cut the strand into 3-4 cm (approximately 1-inch) long pieces and place on a baking sheet lined with parchment paper. Cover and let rise for 10 minutes. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Brush with melted butter and let cool on a wire rack. Coat with powdered sugar to serve.