Stollen muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly dice the marzipan. Roughly chop the almonds. Finely chop the candied orange peel in the universal chopper. Whip 175 g butter, salt, sugar, marzipan and vanilla sugar with the whisk of the hand mixer until thick and creamy white. Add the eggs one after the other and stir in.

2. 2

   Mix flour, baking powder and Christmas stollen spice and stir in alternately with the milk. Add candied orange peel, chopped almonds and raisins and fold in. Place 1-2 paper sleeves in each of the 12 wells of a muffin tin. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the flaked almonds in a pan without fat while turning them golden yellow. Remove from the pan and let cool off. Melt 125 g butter in a small pan. Take the muffins out of the oven, place them on a grid and brush them with 1/3 of the melted butter and sieve 1/3 of the powdered sugar on top. Repeat the process 2 more times.

3. 3

   In the meantime, roast the flaked almonds in a pan without fat while turning them golden yellow. Remove from the pan and let cool off. Melt 125 g butter in a small pan. Take the muffins out of the oven, place them on a grid and brush them with 1/3 of the melted butter and sieve 1/3 of the powdered sugar on top. Repeat the process 2 more times. Carefully lift the muffins out of the troughs and let them cool on a grid. Sprinkle the muffins with flaked almonds and serve them decorated with cherries

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
560 kcal

CARBS
64 g

FATS
30 g

PROTEINS
8 g