Mini studs

Name: Mini studs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 28
Ingredients: 125 g Raisins; 30 g Currants; 25 g diced candied lemon peel and candied orange peel; 7-10 Tbsp grated peel and juice 1/2 untreated lemon; 60 g chopped almonds; 2 TABLESPOONS Rum (or apple juice); 6 TABLESPOONS Milk; 250 g Flour; 1 package (7 g) Dry yeast; 3 TABLESPOONS Sugar; 200 g Butter; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 28

125 g Raisins
30 g Currants
25 g diced candied lemon peel and candied orange peel
7-10 Tbsp grated peel and juice 1/2 untreated lemon
60 g chopped almonds
2 TABLESPOONS Rum (or apple juice)
6 TABLESPOONS Milk
250 g Flour
1 package (7 g) Dry yeast
3 TABLESPOONS Sugar
200 g Butter
7-10 Tbsp Icing sugar
baking paper

Directions

1
Rinse raisins and currants cold and drain well. Chop the candied lemon peel and candied orange peel even finer. Place the raisins, currants, candied lemon peel, candied orange peel, lemon peel and almonds in a bowl and pour lemon juice and rum over them. Cover and leave to stand overnight. Warm the milk lukewarm. Pour the flour into a mixing bowl, make a depression in the middle and sprinkle the yeast in.
2
Add 1 tablespoon of sugar and milk and mix with yeast and some flour. Spread 2 tablespoons of 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 soaked fruits with your hands. Cover the dough and leave to rise for a further 30 minutes in a warm place. Form 28 small loaves (approx. 5 x 2.5 cm) from the dough. Lightly scratch each bread surface 2-3 times crosswise. Place on a baking tray lined with baking paper. Cover and leave to rise for a further 15 minutes. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 minutes. Meanwhile melt 75 g butter.
3
Lightly scratch each bread surface 2-3 times crosswise. Place on a baking tray lined with baking paper. Cover and leave to rise for a further 15 minutes. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 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. Keep Stollen well closed