| Makes: 30 pieces | Recipe course: Desserts | Total time (min.): 40 |
For the stollen:
100g blanched almonds
42g fresh yeast
150ml semi-skilled milk
500g plain flour flour for rolling
50g sugar
8g vanilla sugar
½ tsp salt
150g butter, softened
100g marzipan
100g dried cranberries
To finish:
100g butter
100g icing sugar
1- Chop the almonds in the food processor attachment on the high speed outlet of your Chef machine.
2- Place the yeast in some warm milk and leave for a few minutes.
3- Then place the flour, sugar, vanilla sugar, salt, butter and marzipan in the Chef mixing bowl and knead using the dough hook until the ingredients are combined into a smooth dough and no longer sticky.
4- Cover and leave for an hour.
5- Place the dough back into the Chef bowl and knead the dough once again. On a floured work surface, roll the stollen to 1cm thick. Cut the dough into 3 x 5cm sized pieces and place on a baking sheet covered with greaseproof paper.
6- Cover once again for 15 minutes. WhiIst they are resting, preheat the oven to 180 °C/ Fan 155 °C.
7- Bake in the oven for approx. 15 minutes.
8- Melt the butter and gently brush the warm stollen bites.
9- Sprinkle liberally with icing sugar.
10- Store in an airtight jar to prolong freshness.