This Thermomix® recipe for Fine Mini Fruit Breads is ready in 15 h and yields 28 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These mini fruit breads are an absolute eye-catcher on every Christmas plate! I make them every year because they are so handy and simply taste delicious. The combination of juicy raisins, currants, candied lemon peel and candied orange peel, rounded off with almonds and a hint of lemon, is simply unbeatable. Soaking the fruit overnight makes them particularly aromatic. The small stollen are perfect with coffee or tea and can be stored well sealed for a few days. A great recipe to sweeten the Advent season!

Ingredients (14 ingredients)

125 g Raisins
30 g Currants
25 g Diced candied lemon peel
25 g Diced candied orange peel
0.5 piece Zest of untreated lemon
0.5 piece Juice of untreated lemon
60 g Chopped almonds
2 tbsp Rum (or apple juice)
6 tbsp Cow's milk
250 g Flour
7 g Dry yeast
3 tbsp Sugar
200 g Butter
Icing sugar for dusting

Preparation (8 steps)

Prepare dried fruit

Rinse raisins and currants with cold water and drain well. Chop candied lemon peel and candied orange peel a little finer. Place raisins, currants, candied lemon peel, candied orange peel, zest of half an untreated lemon and chopped almonds in a bowl and pour over with juice of half an untreated lemon and 2 tbsp rum (or apple juice). Leave to steep covered overnight.

Heat milk

Thermomix® Setting

2 min/99°F/Speed 1 37

Put 6 tbsp cow's milk in the mixing bowl and heat for 2 min./37°C/speed 1.

120

Prepare pre-dough

Put 250 g flour in a mixing bowl, press a hollow in the middle and sprinkle 1 packet (7 g) of dry yeast into it. Add 1 tbsp sugar and the warmed milk and stir with yeast and some flour. Distribute 2 tbsp sugar and 125 g butter in flakes on the edge of the flour. Let the pre-dough rise covered in a warm place for about 15 minutes.

Knead dough

Knead pre-dough and remaining dough ingredients with the dough hook of the hand mixer to a smooth dough. Knead soaked fruit in with your hands. Let the dough rise covered in a warm place for another 30 minutes.

Shape mini stollen

Form 28 small breads (approx. 5 x 2.5 cm) from the dough. Lightly score each bread surface 2-3 times across. Place on a baking sheet lined with baking paper. Let rise covered for another 15 minutes.

Bake mini stollen

Bake in a preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 minutes.

Melt butter

Thermomix® Setting

3 min/122°F/Speed 1 50

Meanwhile, put 75 g butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180

Refine mini stollen

Remove mini stollen and immediately brush with liquid butter and dust with icing sugar. Repeat the process after about 15 minutes. Store stollen well sealed.