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
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
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,
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
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,
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!
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