Italian mini studs

For 28 pieces
  • 75 g Amarena cherries (glass)
  • 30 g Amarettini
  • 30 g walnut kernels
  • 6 EL Milk
  • 3 EL Sugar
  • 1⁄2 cube (21 g) fresh yeast
  • 250 g flour
  • 125 g + 75 g soft butter
  • Flour
  • 125 g Icing sugar for dusting
  • baking paper
60 minutes
light
1.
Pour the cherries into a sieve, drain well and quarter. Roughly crumble the amarettini. Chop walnuts. Warm milk and 1 tbsp sugar lukewarm. Crumble in the yeast and dissolve in it.
2.
Put the flour in a mixing bowl, make a well in the middle. Pour the yeast milk into the well and mix with some of the flour to make the dough. Cover and let rise in a warm place for about 15 minutes.
3.
Add 2 tablespoons of sugar and 125 g of butter in flakes to the pre-dough and knead everything into a smooth dough using the dough hook of the hand mixer. Knead in the cherries, amarettini and walnuts with your hands.
4.
Cover and let rise in a warm place for about 30 minutes.
5.
Line one or two baking sheets with parchment paper. Knead the dough briefly. Shape into 2 rolls (each approx. 21 cm long) on ​​a little flour and cut into 14 slices each (approx. 1.5 cm thick). Shape each slice into a nock (approx. 2.5 x 5 cm) with lightly floured hands and place on the baking sheet.
6.
Score each cam lengthways at the top. Cover and let rise for another 15 minutes. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 12 minutes.
7.
Melt 75 g butter over low heat. Take the mini stollen out of the oven. Immediately brush half of the melted butter and dust with half of the powdered sugar. Let the stollen cool down for about 10 minutes.
8.
Then brush with the rest of the butter and dust with the rest of the icing sugar. Let the stollen cool down.
1 piece approx:
  • 110 kcal
  • 1 g protein
  • 7 g fat
  • 11 g carbohydrates

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