Mini Buttermilk Stollen
Source: https://www.meranermuehle.it/rcp_recipe/mini-buttermilk-stollen
Total time
20 Minutes
Baking/cooking time
35 Minutes
Rest time
12 Hours
Difficulty
easy
Ingredients
For 4 mini-Stollen
| For the dough | ||
| 180 | g | Buttermilk |
| 35 | g | ADAM - lievito madre natural yeast with dry yeast |
| 75 | g | Butter, soft |
| 75 | g | Sugar |
| 350 | g | Soft wheat flour no. 4 type 00 |
| 1 | pinch | Salt |
| 100 | g | Raisins |
| 30 | g | Almond flakes |
| 15 | g | Candied citron |
| 15 | g | Candied orange peel |
| ½ | Limon, juice & peel | |
| For the decoration | ||
| 30 | g | Butter |
| 50 | g | Powder sugar |
Preparation
- Mix all the ingredients until a smooth and consistent dough is obtained. Shape the dough into a ball, cover and leave to rest overnight at room temperature.
- Divide the dough into 4 pieces then shape into elongated Stollen. Arrange them side by side on baking paper. Preheat the oven (static: 180°C, fan: 160°C). Bake the Stollen for approx. 30 minutes until they turn lightly golden on the surface. In the meantime, melt the butter.
- Brush the warm Stollen with the melted butter and dust with powder sugar. Repeat this operation 2-3 times until a layer similar to icing is obtained.
In collaboration with @annalenashearthbeat
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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