Name: Stollen Bites
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 45 Portionen
Ingredients: 250 g Wheat flour; 1 Pck. Dry yeast; 2 EL Liquid honey; 40 g Sugar; 1 Pck. Vanilla sugar; 1 Msp. Ground mace; 1 Msp. Ground cinnamon; 1 TL Grated lemon zest; 100 g Soft clarified butter or margarine; 100 ml Lukewarm milk; 50 g Finely chopped candied lemon peel (succade); 100 g Raisins; 30 g Currants; 70 g Peeled, ground almonds; Powdered sugar for dusting

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Cook Time

1 h 20 min

Description

These stollen bites from the Thermomix® are festive finger food pastries made with wheat flour, yeast, honey, sugar and festive spices. Preparation in the Thermomix® takes about 80 minutes, of which 60 minutes are active working time. The recipe yields approximately 45 pieces. Ideal as a festive dessert or for coffee parties during Advent.

Ingredients (15 ingredients)

Preparation (8 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add flour and dry yeast to the mixing bowl and mix for 10 seconds/speed 4.

10 sec

Add liquid ingredients and knead dough

Thermomix® Setting

2 min/Kneading speed

Add liquid honey, sugar, vanilla sugar, mace, cinnamon, lemon zest, clarified butter or margarine and milk to the mixing bowl. Insert Patix dough knife. Knead for 2 min./kneading stage.

2 min

Froth milk with MilkiMizer

Thermomix® Setting

3 min/158°F/Speed 3.5 158°F

Pour 100 ml lukewarm milk into the mixing bowl. Attach MilkiMizer and froth for 3 min./70°C/speed 3.5.

3 min

Let the dough rise

Transfer the dough to a bowl, cover and let rise in a warm place for about 1 hour, until it has visibly increased in size.

Knead in dried fruit and almonds

Lightly dust the dough with flour, remove from the bowl and briefly knead again on a floured work surface. Work in candied lemon peel, raisins, currants and almonds.

Form mounds and let rise again

Using two teaspoons, place the dough in mounds on baking sheets (lined with baking paper), leaving enough space between the mounds of dough. Cover the mounds of dough and let them stand again in a warm place for so long until they have visibly increased in size.

Baking

Slide the baking sheets one after the other (together with convection) into the oven. Top/bottom heat: approx. 180 °C (preheated). Convection: approx. 160 °C (preheated). Gas: level 2-3 (preheated). Baking time: 15-20 minutes per baking sheet.

15-20 min