Christmas stollen muffins
- 100 g marzipan raw mass
- 50 g Almond kernels (e.g. B. without skin)
- 50 g Orange peel, 50 g raisins
- 1 TL + 325 g flour
- 175 g soft + 50 g butter
- 150 g brown sugar
- 1 packet vanillin sugar
- 1 (5 g) bag or 21/2 teaspoons of Christmas stollen spice
- 1 pinch salt, 4 eggs (size M)
- 1 packet baking powder
- 3 EL Milk
- 2 EL almond flakes
- 50-75 g Icing sugar
- 12 red cherries
- 12 (approx. 5 cm Ø) Paper baking cases
easy
- 1.
- Roughly grate the marzipan on a household grater. Roughly chop the almonds. Finely chop the orange peel. Wash the raisins, drain them and pat dry. Dust with 1 teaspoon flour
- 2.
- Mix 175 g butter, marzipan, brown sugar, vanilla sugar, Christmas stollen spice and salt until creamy. Stir in eggs one at a time. Mix 325 g flour and baking powder and briefly stir in alternately with the milk. Fold in the orange peel, chopped almonds and raisins
- 3.
- Place 1 paper baking case in each of the recesses of a muffin tray (for 12 pieces). Pour in batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes
- 4.
- Almond flakes without fat in a pan roast and let cool. Melt 50 g butter over a mild heat. Immediately brush the muffins with 1/3 melted butter. Sieve 1/3 icing sugar on top. Repeat this process two more times
- 5.
- Lift the muffins out of the hollows of the muffin tray. Let cool down. To serve, sprinkle with flaked almonds and decorate with cherries
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