Stollen biscuits

Name: Stollen biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 65
Ingredients: 500 g Flour; 200 ml Milk; 2 packages Dry yeast; 2 TABLESPOONS + 50 g sugar; 200 g Raisins/Sultanas; 4 TABLESPOONS brown rum (40 %); 350 g Butter; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g shelled, ground almonds; 150 g chopped almonds; 125-150 g Icing sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 65

500 g Flour
200 ml Milk
2 packages Dry yeast
2 TABLESPOONS + 50 g sugar
200 g Raisins/Sultanas
4 TABLESPOONS brown rum (40 %)
350 g Butter
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
100 g shelled, ground almonds
150 g chopped almonds
125-150 g Icing sugar
baking paper

Directions

1
Put the flour in a bowl and press a depression in the middle. Heat 100 ml of milk lukewarm and dissolve the dry yeast in it while stirring. Pour yeast milk and 2 tablespoons of sugar into the flour bowl and mix with some flour from the edge. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime wash the raisins and let them drain.
2
Mix with the rum and let it soak through. Melt 200 g butter and add 100 ml cold milk. Add 50 g sugar, vanillin sugar, salt, grated lemon peel, ground almonds and lukewarm milk-butter mixture to the pre-dough and knead well with the dough hooks of the hand mixer. Finally, knead raisins and 100 g chopped almonds with your hands. Cover the dough and let it rise in a warm place for another 45-60 minutes. Line 3 baking trays with baking parchment and form walnut-sized oval dumplings from the dough and press them in with a spoon handle or the back of a knife. Place 20-25 Stollen cookies on a baking tray. Melt 150 g butter, spread half of the Stollen cookies with it, sprinkle with approx. 50 g chopped almonds and press on. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes until golden brown.
3
Line 3 baking trays with baking parchment and form walnut-sized oval dumplings from the dough and press them in with a spoon handle or the back of a knife. Place 20-25 Stollen cookies on a baking tray. Melt 150 g butter, spread half of the Stollen cookies with it, sprinkle with approx. 50 g chopped almonds and press on. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes until golden brown. Brush all Stollen cookies while still hot with the remaining liquid butter and dust with icing sugar. Let them cool down and pack them in tins