Stollen muffins with figs and dates
- 100 g dried dates (without stone)
- 100 g dried figs
- 200 g soft + 50 g butter
- salt
- 150 g brown sugar
- 1 packet vanillin sugar
- 3 eggs (Gr. M)
- 275 g Flour
- 3 leveled TL Baking powder
- 1 coated teaspoon cinnamon
- 1 TL Christstollen Gewürz
- 3 EL Milk
- 100 g Icing sugar
- 12 Paper baking cases
- (à approx. 5 cm Ø)
60 minutes
- 1.
- Roughly dice the dates and figs. Mix 200 g butter, 1 pinch of salt, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one by one. Mix the flour, baking powder and spices and stir in with the milk.
- 2.
- Fold in the dates and figs, except for something to decorate.
- 3.
- Place paper liners in a muffin baking tray (12 hollows). Pour in the dough and bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25–30 minutes. Take out muffins.
- 4.
- Melt 50 g butter. Spread it on hot muffins. Dust with half of the powdered sugar. Let cool down.
- 5.
- Dust the muffins with the rest of the powdered sugar and decorate with figs and dates.
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