Mini Stollen with Exotic Filling




Rating: 3.03 / 5.00 (34 Votes)


Total time: 1 hour

Servings: 3.0 (servings)

For the dough:















For the filling:








Instructions:

For the mini stollen with exotic filling, make a yeast dough from flour, yeast and lukewarm milk. Let it rise for 20 minutes. Add butter, sugar, egg and iodized salt and let rise for an hour.

Add coriander, vanilla sugar, nutmeg, cardamom, rum raisins and chopped almonds and knead until smooth.

For the filling, mash the banana, sprinkle with the juice of one lemon and stir in grated coconut. Cut the apricots and dates into bite-sized pieces and stir into the banana-coconut mixture together with the chopped pistachios.

Divide the Christstollen dough into thirds, roll out three rectangles, cover each with the filling. Roll up from the shorter side. Form three mini stollen, place on a baking tray lined with baking paper. Bake in oven heated to 250 degrees at 180 degrees for about 50 minutes.

Allow the finished mini stollen with exotic filling to cool and serve sprinkled with powdered sugar.

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