Pour the Amarena cherries into a sieve and drain well. Coarsely crumble the Amarettini. Chop the walnuts. Warm the milk lukewarm
Put the flour into a mixing bowl, press a hollow in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and milk and mix with yeast and some flour. Spread 2 tbsp. sugar and 125 g butter in flakes on the edge of the flour. Cover the pre-dough and let it rise in a warm place for about 15 minutes
Knead the dough ingredients with the dough hooks of the hand mixer to a smooth dough. Knead the Amarena cherries, amarettini and walnuts with your hands. Cover the dough and leave to rise for another 30 minutes in a warm place.
Then form 28 small loaves (approx. 2.5 x 5 cm) from the dough. Lightly scratch each bread surface 1 time crosswise. Place on a baking tray lined with baking paper. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 12 minutes
Meanwhile melt 75 g butter. Remove the mini-stoles and immediately brush them with melted butter and dust with icing sugar. Repeat the process after about 15 minutes. Store the Stollen in a tightly closed tin
waiting time approx. 1 1/4 hours