Mini-Stollenkonfekt

Ingredients

• 250 g flour
• 20 g fresh yeast
• 60 ml lukewarm milk
• 3 tbsp sugar
• 1 pinch salt
• 1 packet vanilla sugar
• zest of 1 lemon
• 120 g butter
• 150 g sultanas
• 50 g candied orange peel
• 50 g candied lemon peel
• 50 g chopped almonds
• 100 g butter
• sugar for dusting
• powdered sugar for dusting

Instructions

1. 1.

   Sift flour into a bowl, form a well in the center and crumble yeast into it. Stir in a little milk and flour from the rim. Cover and let rise for 30 minutes. Then combine the starter with the remaining milk, flour, sugar, salt, vanilla sugar, lemon zest, butter, fruits and nuts to knead into dough. Cover again and rest for another 30 minutes.

2. 2.

   Roll the dough out on a baking sheet lined with parchment paper to about 2–3 cm thickness and bake in a preheated oven at 180 °C fan-forced for about 20 minutes. While still warm cut into cubes. Toss the cubes in melted butter, then coat with sugar. Let cool slightly and finally dust with powdered sugar.