Stollen-Konfekt.( a traditional German recipe)

Have you ever deleted a post accidental...?

so I started the year off with doing this ... jipieh.

so let´s try to repost it (from Dec 2014) ...:

don`t know about you but I love to read 

blogs from allover the world with its 

traditional recipes, traditions and more...

this somehow feels a bit like travelling,

without actually doing that in person....

So for this time I would like to invite you into

my homeland, the "Erzgebirge", a mountainous area

in the eastern part of Germany, known for it´s various

Christmas traditions, such as being the home of the nutcracker

and Christmas Sweets like "Stollen".

So if you never really tasted this sweet Christmas bread,

you definitely should...

and actually now you can bake your own:):

So this is my quite simple mini version as so called "Konfekt"

or Stollen "snowballs", like my girl calls them :)

Stollenkonfekt with Apricot and Cranberries: 

Ingredients:

100 g butter
75 g sugar
150 g Quark
300 g flour
1 tsp cinnamon
1/2 pck. Baking powder
50 g almond (s), chopped
75g sliced dried apricots, 75g cranberries
  some orange (n) - shell
 

125 g powdered sugar
100 g butter

Mix the flour with baking powder and spices, set aside.
  Stir the butter with the sugar until foamy, stir in the quark and the orange peel.
Add the flour mixture, stir briefly, then complement with almonds, apricots and berries

  knead until you have a smooth, pliable, but not sticky dough.

  Heat oven to 180 ° C .

Take walnut-sized portions and form small bowls.
Place on a prepared sheet and bake in about 10-15 minutes, 

until the surface is golden brown.
I

in the meantime, sieve the powdered sugar on a plate  

and melt the butter in a small saucepan.
  Cover the still warm mini stollen in butter and then roll in powdered sugar,

thats the most important process, my granny does this at least 3 times 

to get the typical butter sugary Stollen coat, 

( 3 times is optional;) 

we also sprinkled them with some edible glitter

(also optional, but for us duty;)
 

Store in a tightly closed jar, let it rest at least a day!
 

Makes about 40 pieces.

ENJOY!