Italian mini studs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the Amarena cherries into a sieve and drain well. Coarsely crumble the Amarettini. Chop the walnuts. Warm the milk lukewarm

2. 2

   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

3. 3

   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.

4. 4

   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

5. 5

   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

6. 6

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
110 kcal

CARBS
11 g

FATS
7 g

PROTEINS
1 g