Prep 30 mins
Cook 18 mins
These are bite-sized stollen, buttery, fruity, absolutely delicious! Recipe comes from the King Arthur Flour Baker's Catalogue with my slight modifications. I felt they called for way too much fruit. Times are an estimate and do not include rising time.
- 1 cup all-purpose flour
- 3⁄4 cup lukewarm water
- 2 teaspoons instant yeast
- 1⁄4 cup dried pineapple, 1/4 inch dice
- 1⁄4 cup dried cranberries
- 1⁄4 cup candied cherry
- 2 tablespoons rum
- 2 1⁄2 cups all-purpose flour
- 6 tablespoons softened butter
- 1⁄3 cup sugar
- 1⁄4 cup nonfat dry milk powder
- 1 1⁄4 teaspoons salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 1⁄2 cup toasted almond, chopped
- 1⁄2 cup butter (1/2 cup)
- 2 cups confectioners' sugar
- Mix flour and yeast in a medium bowl. Add water and mix, let sit for 1/2 hour to an hour.
- Mix together and set aside to allow fruit to absorb the liquor.
- Combine starter and dough ingredients, except almonds. Mix and knead to make a soft, shiny, elastic dough. towards the end, knead in the fruits (along with any liquid) and almonds. Allow to rise covered for 1-1/2 to 2 hours. Turn dough onto surface and divide into 40 pieces, roll each into ball. Place on parchment-lined sheets. Cover and let rise for about 45 minutes. Bake in preheated 350 degree oven for 18 minutes. Remove from oven, let cool 10 minutes. Toss with melted butter and then confectioner's sugar. Cool completely before wrapping and storing. Keep well for a week at room temperature. Freeze for longer storage.
- Note: I added some almond paste and put pieces in the middle of the balls before putting to rise the second time. Also, I used the green candied cherries for good color.
Very good! It's a family tradition to make stollen for Christmas and this recipe sort of updates for modern tastes by using craisins instead of raisins. Also presents stollen to those suspicious of "fruitcake". Excellent taste and easy to make.