Sweet stollen biscuits

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 65
  • 200 g Raisins
  • 4 TABLESPOONS Rum
  • 200 ml Milk
  • 500 g Flour
  • 2 packets (7 g each) Dry yeast
  • 200 g soft + 150 g butter
  • 50 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 100 g crushed almonds
  • 7-10 Tbsp grated peel of 1 untreated lemon
  • 150 g chopped almonds
  • 125 g Icing sugar
  • baking paper

Directions

  1. 1

    Wash and drain the raisins. Mix with rum and leave to stand. Warm the milk. Mix flour and yeast in a bowl. Add milk, 200 g butter, sugar, vanillin sugar, 1 pinch of salt, ground almonds and lemon peel and work everything into a smooth yeast dough using the dough hooks of the hand mixer.

  2. 2

    Knead raisins and 100 g chopped almonds with your hands. Cover and leave to rise in a warm place for 45-60 minutes. Line a baking tray with baking paper. Knead the dough again briefly. Shape it into about 65 walnut-sized cams and press them in lengthwise with the back of a knife. Melt 150 g butter. Spread the biscuits with it, sprinkle with 50 g chopped almonds and press on. Place 1/3 of the biscuits on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Bake the remaining biscuits in the same way.

  3. 3

    Melt 150 g butter. Spread the biscuits with it, sprinkle with 50 g chopped almonds and press on. Place 1/3 of the biscuits on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Bake the remaining biscuits in the same way. Brush all biscuits with the remaining hot butter and dust with icing sugar. Let them cool down

Nutrition Facts

KCAL
120 kcal
CARBS
11 g
FATS
7 g
PROTEINS
2 g