Ingredients
Ingredients:
- 250g Butter (150g softened for the dough, 100g melted for finishing)
- 70g Caster sugar
- 150g Sour cream
- 1tsp Cinnamon powder
- 50g Chopped almonds
- 50g Dried fruits
- 300g Mulino Marino Organic Type "0" Bread and Pastry Flour
- 1tsp Baking powder
- 2tbsp Icing sugar and Snow sugar
- Optional: 25g marzipan
Homemade Mini Christmas Stollen
Last Christmas, I had a slight obsession with a certain supermarket’s mini stollen, they were buttery, fruity, almondy and incredibly moreish! This year, I’ve done it! I have a recipe that replicates this craving for a sweet mini treat. They’re wonderful warm, straight from the oven, I couldn’t resist. Let them cool and dust with snow sugar and they make a perfect snack for Christmas gatherings, carols, or late-night games!
This is not a traditional stollen bread; I use baking powder as the raising agent rather than yeast. I find this easier and more achievable in a busy Christmas kitchen.
Take note: the dough will rest for 1 hour before baking, so plan your timings accordingly.
Method:
1. Make the dough: Combine the sugar and 150g of butter and whisk until light and fluffy. Then whisk in the cinnamon and sour cream.
2. Add the dried fruit and chopped almonds, mixing until evenly distributed.
3. Adding flour: Sift the flour and baking powder into the batter, then use a scraper to mix and knead into a dough. You may want to tip it out onto a work surface to shape into a rough ball.
4. Rest: Rest the dough in an airtight bag or container for 1 hour.
5. Preheat and prepare: While the dough rests, prepare your baking tray with baking paper (or, if using the USA nonstick range, no lining is needed). Towards the end of the resting time, preheat the oven to 180°C.
6. Shape: After resting, flour your work surface and roll the dough into a large cylinder, about 5 cm in diameter. Divide into 2 cm discs (each piece will create your mini log shape.)
If using marzipan: keep each dough section as a disc, place a small ball of marzipan in the centre and wrap the dough around it. Shape into your desired mini stollen log and place on the baking tray, leaving 2 cm between each stollen.
If you are not using marzipan: simply shape each disc into a stollen log and place on the tray to bake, leaving 2 cm between each stollen.
7. Bake: Place the tray on the middle shelf of the oven and bake for 15 minutes, until slightly golden. You may need to add 5–10 minutes depending on the size of your stollen.
8. While baking: Melt the remaining butter to use when the stollen are baked. Brush the butter over the stollen on the tray, then generously dust with icing sugar and snow sugar. You can also roll the stollen in the sugar, depending on how much coverage you prefer.
9. Once sugared, transfer the stollen to a cooling rack to cool.
10. Storage: Store in an airtight container. They should last 2–3 days if kept in a cool place.
