Christmas bread, Christmas stollen, Christmas cake – wherever I look, I see another name and I do not know how to translate this name exactly. For me it is Weihnachtsstollen and though it is hard to translate, but you know what I mean. Christmas stollen is normally bread-shaped, fragrant, sweet and very aromatic. This time I have prepared Christmas stollen for you in a slightly different form, like cookies that disappear in two bites.
INGREDIENTS FOR THE DOUGH :
450 g of flour
125 ml of milk
2 packages of vanilla sugar
200 g of margarine for cakes or butter ( room temperature )
2 g of salt
1 package of fresh yeast ( 40 g )
50 g of sugar
1 teaspoon of Amaretto ( you can use alcohol-free Amaretto, too )
150 g of almonds ( finely chopped )
75 g cranberry ( soaked in milk for a few hours )
75 g of raisins ( soaked in milk for a few hours )
200 g of candied fruit ( finely chopped )
Peel of one lemon
Peel of one orange
A squeeze of half lemon
ADDITIONAL INGREDIENTS :
200 g of margarine for cakes or butter ( melted )
Powder sugar ( for sprinkling cookies )
PROCEDURE :
1 . dissolve 1-2 spoons of sugar with yeast in warm milk, leave aside to let the yeast activate…
2 . drain the raisins and cranberries in a sieve and then drain them well with your hands…
3 . when the yeast has activated, add all the dough ingredients into the flour…
4 . make the dough which is slightly sticky ( do not add any more flour )…
5 . oil the worktop and form the dough into a ball…
6 . oil the bowl with a little oil, just enough to avoid sticking of the dough to the bowl and leave the dough at a warm place to double its size…
7 . cover a big baking tray with parchment paper…
8 . put the dough on the parchment paper with two spoons or with a mini ice-cream spoon …
9 . leave a little space between the cookies so that they do not get together during baking…
10 . the cookies go into an oven pre-heated at 175 degrees for ca . 13 – 16 minutes, depending on the oven…
11 . cookies are ready when they get lightly golden colour …
12 . soak each cookie in the melted margarine and put them all on a grid to drain the rest of the fat and then sprinkle them with powder sugar abundantly…
13 . leave the cookies to cool down completely…
NOTE AND ADVICE :
1 . Instead of powder sugar, you can use thermostable sugar that does not melt on the cookies and it is less sweet than ordinary powder sugar.
2 . Make sure that the cookies are approximately equal in size, so they can be equally baked.
3 . It is obligatory to soak raisins and cranberries in milk for a few hours, so that they do not burn during baking.
4 . Put the cookies in a cookie box and leave them for a couple of days so that all the ingredients get together.
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