Stollen Muffins

Ingredients

• 150 g raisins
• 50 g currants
• 30 g chopped almond kernels
• 30 g finely chopped lemon zest
• 30 g finely chopped orange zest
• 40 ml rum
• 2 drops bitter almond aroma
• 0.5 vanilla pod (pulp)
• 1 cube yeast (42 g)
• 50 g sugar
• 100 ml lukewarm milk
• 300 g flour (Type 550)
• 50 g marzipan raw mass
• 2 Eggs
• 125 g soft butter
• 0.5 tsp Salt
• 200 g flour (Type 405)
• 1 tsp butter (for the molds)
• 60 g melted butter
• sugar (for dusting)

Instructions

1. 1.

   Mix the filling ingredients well and let them rest covered overnight.

2. 2.

   For the dough, combine crumbled yeast with sugar and milk until dissolved. Add 150 g sifted flour (Type 550) and knead into a smooth dough using the hand mixer attachment. Sprinkle flour over this pre-ferment, cover, and let rise in a warm place until surface shows cracks (about 20 minutes).

3. 3.

   Cut marzipan small, mix with eggs, soft butter, and salt. Combine the remaining flours with the pre-ferment and knead thoroughly into a smooth dough. Finally fold in the soaked, drained fruits. Dust dough with flour, cover, and let rise for 1 hour until roughly doubled.

4. 4.

   Preheat oven to 180 °C (top/bottom heat) and grease muffin cavities. Divide dough into 12 equal portions, shape into balls, place in molds. Let rise another 15 minutes, then bake about 25 minutes in the preheated oven.

5. 5.

   Remove, brush with melted butter, and dust with sugar.