Italian mini studs

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 28
  • 75 g Amarena cherries (glass)
  • 30 g Amarettini
  • 30 g Walnut kernels
  • 6 TABLESPOONS Milk
  • 3 TABLESPOONS Sugar
  • 1⁄2 Cubes (21 g) fresh yeast
  • 250 g Flour
  • 125 g + 75 g soft butter
  • 7-10 Tbsp Flour
  • 125 g Icing sugar for dusting
  • baking paper

Directions

  1. 1

    Pour the cherries into a sieve, drain well and quarter them. Crumble the Amarettini roughly. Chop the walnuts. Warm milk and 1 tablespoon of sugar lukewarm. Crumble yeast and dissolve in it.

  2. 2

    Pour the flour into a mixing bowl and press a depression in the middle. Pour yeast milk into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes.

  3. 3

    Add 2 tbsp. sugar and 125 g butter in flakes to the pre-dough and knead everything with the dough hooks of the hand mixer to a smooth dough. Knead in the cherries, amarettini and walnuts with your hands.

  4. 4

    Cover and leave to rise in a warm place for about 30 minutes.

  5. 5

    Line one or two baking trays with baking paper. Knead the dough briefly. Form into 2 rolls (each approx. 21 cm long) on a little flour and cut each roll into 14 slices (approx. 1.5 cm thick). Shape each slice into a cam (approx. 2.5 x 5 cm) with lightly floured hands and place on the baking tray.

  6. 6

    Score each cam lengthwise at the top. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 12 minutes.

  7. 7

    Melt 75 g butter at low heat. Remove the mini stollen from the oven. Immediately spread with half of the liquid butter and dust with half of the icing sugar. Let the stollen cool down for about 10 minutes.

  8. 8

    Then spread with the rest of butter and dust with the rest of icing sugar. Let the stollen cool down.

Nutrition Facts

KCAL
110 kcal
CARBS
11 g
FATS
7 g
PROTEINS
1 g