Small Gugelhupfstollen

Name: Small Gugelhupfstollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 100 g Hazelnut kernels; 75 g candied ginger; 100 g Marzipan raw mass; 60 g Pistachio kernels; 500 g Flour; 1 package Baking Powder; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 TEASPOON Christmas Stollen Spice; 2 Eggs (size M); 250 g Low-fat curd; 325 g soft butter; 100 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pistachio kernels and candied ginger; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

100 g Hazelnut kernels
75 g candied ginger
100 g Marzipan raw mass
60 g Pistachio kernels
500 g Flour
1 package Baking Powder
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 TEASPOON Christmas Stollen Spice
2 Eggs (size M)
250 g Low-fat curd
325 g soft butter
100 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pistachio kernels and candied ginger
7-10 Tbsp Grease

Directions

1
Coarsely chop the hazelnuts. Chop ginger. Coarsely grate marzipan. Mix ginger, nuts, marzipan and pistachios. Mix flour, baking powder, 100 g sugar, vanillin sugar, salt and spice in a bowl. Add eggs, quark and 125 g butter in pieces.
2
Knead to a smooth dough with the dough hooks of the hand mixer. Knead in the nut and marzipan mixture. Divide dough into 10 pieces. Chill 4 pieces. Grease a mini-ball cake tin (6 bowls, 3 different shapes, 250 ml capacity each) well. Add 6 pieces of dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Melt 200 g butter. Turn out the stollen from the tin. Brush with about 2/3 of the butter and roll in 200 g sugar. Let them cool down.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Melt 200 g butter. Turn out the stollen from the tin. Brush with about 2/3 of the butter and roll in 200 g sugar. Let them cool down. Wash and dry the mould and grease 4 hollows. Spread the rest of the dough in it and bake in the same way. Brush with the remaining butter and roll in the remaining sugar. Stir icing sugar with juice until smooth. Decorate cooled down cakes with icing, pistachios and ginger. Let dry
4
Wash and dry the mould and grease 4 hollows. Spread the rest of the dough in it and bake in the same way. Brush with the remaining butter and roll in the remaining sugar. Stir icing sugar with juice until smooth. Decorate cooled down cakes with icing, pistachios and ginger. Let dry
5
2 hours waiting time