Small Stollen

Ingredients

• 150 g raisins
• 50 ml rum
• 500 g flour
• 1 cube fresh yeast (ca. 42 g)
• 250 ml lukewarm milk
• 100 g sugar
• 125 g chopped, peeled almond kernels
• 150 g lemon zest
• Salt
• 200 g soft butter
• 125 g butter
• 150 g powdered sugar

Instructions

1. 1.

   Soak the raisins in rum.

2. 2.

   Sift 250 g flour into a bowl. Create a well in the center and crumble the yeast into it.

3. 3.

   Combine with a little milk and 1 tsp sugar to make a pre-ferment, cover and leave for 30 minutes in a warm place.

4. 4.

   Knead the pre-ferment with all remaining ingredients until smooth, cover and let rise for another hour.

5. 5.

   Preheat the oven to 180°C (356°F) fan‑forced or conventional heat.

6. 6.

   Knead the dough again, cut into ~60 g portions, shape into small rolls and place on a baking sheet lined with parchment paper.

7. 7.

   Bake in the preheated oven for 20–25 minutes until golden brown.

8. 8.

   Remove, let cool slightly, brush with melted butter and dust with powdered sugar before serving.