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Stollen Bites

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Stollen Bites

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Tiny, bite-sized stollen are highest to position in a gorgeous bag and provides as a present.

At a look

Prep
Bake
Total
Yield
40 bites

Ingredients

Sponge

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • three/four cup lukewarm water
  • 2 teaspoons fast yeast

Fruit

  • 1/2 cup dried pineapple, chopped in 1/four” cube
  • 1/2 cup golden raisins or dried cranberries
  • 1/2 cup Candied Cherries, snipped into quarters
  • 2 tablespoons rum or brandy

Dough

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons butter, softened
  • 1/four cup Baker’s Special Dry Milk or third cup nonfat dry milk powder
  • third cup granulated sugar
  • 1 1/four teaspoons salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest or 1/eight teaspoon orange oil
  • 1/2 cup toasted almonds, chopped

Topping

  • 1/2 cup (eight tablespoons) butter, melted
  • 2 cups confectioners’ sugar, glazing sugar, or non-melting sugar

Sponge

  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 6 oz. lukewarm water
  • 2 teaspoons fast yeast

Fruit

  • 2 1/2 oz. dried pineapple, chopped in 1/four” cube
  • three oz. golden raisins or dried cranberries
  • three oz. Candied Cherries, snipped into quarters
  • 1 ounce rum or brandy

Dough

  • 10 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • three oz. butter, softened
  • 1 1/2 oz. Baker’s Special Dry Milk or nonfat dry milk powder
  • 2 three/eight oz. granulated sugar
  • 1 1/four teaspoons salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest or 1/eight teaspoon orange oil
  • 2 1/2 oz. toasted almonds, chopped

Topping

  • four oz. butter, melted
  • eight oz. confectioners’ sugar, glazing sugar, or non-melting sugar

Sponge

  • 120g King Arthur Unbleached All-Purpose Flour
  • 170g lukewarm water
  • 2 teaspoons fast yeast

Fruit

  • 71g dried pineapple, chopped in 1/four” cube
  • 85g golden raisins or dried cranberries
  • 85g Candied Cherries, snipped into quarters
  • 28g rum or brandy

Dough

  • 298g King Arthur Unbleached All-Purpose Flour
  • 85g butter, softened
  • 43g Baker’s Special Dry Milk or nonfat dry milk powder
  • 67g granulated sugar
  • 1 1/four teaspoons salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest or 1/eight teaspoon orange oil
  • 71g toasted almonds, chopped

Topping

  • 113g butter, melted
  • 227g confectioners’ sugar, glazing sugar, or non-melting sugar

Instructions

  1. To make the sponge: Mix in combination and put aside for 1 hour, or for as much as four hours.
  2. To combine the fruit: Mix in combination and put aside to permit the fruit to soak up the liquor.
  3. To make the dough: Combine the sponge and the dough substances (aside from for the almonds), and blend and knead to make a cushy, glossy, elastic dough. Towards the top, knead within the soaked end result (in conjunction with any liquid) and almonds.
  4. Allow the dough to upward thrust, lined, for 1 1/2 to two hours.
  5. Turn the dough out onto a piece floor and divide it into 40 items, rolling every piece right into a ball. Place the balls on a greased or parchment-lined baking sheet, leaving about 1″ between them.
  6. Cover and let upward thrust for roughly 45 mins, till the balls are puffy.
  7. Bake the stollen bites in a preheated 350°F oven for roughly 18 mins, till they are gentle brown. Remove from the oven and funky for 10 mins.
  8. Toss stollen within the melted butter, then the confectioners’ sugar. Allow to chill totally sooner than wrapping and storing.
  9. Stollen bites stay neatly for per week at room temperature; freeze for longer garage. Toss with confectioners’ sugar once more simply sooner than serving.
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