Stollen - traditional German cake in a mini version. Christmas strudel with marzipan, cottage cheese and raisins

Stollen is a traditional German pastry that is usually served around Christmas time. This cake is one of the most popular Christmas baked goods for a reason. The addition of marzipan, raisins, orange peel and spices makes it a unique baking.

Stollen is a traditional German pastry that is usually served happen during the Christmas holidays. This cake is one of the most popular for a reason Christmas baking. The addition of marzipan, raisins, orange peel and spices makes it a unique baking.

Many people buy Christmas stollen (Christstollen or Weihnachtsstollen), either in trusted bakeries or at Christmas markets, which in Germany have a long tradition and are an integral part of culture. I invite you to a short photo report from Christmas Market in Rostock.

In German homes, stollen is often prepared according to old family recipes, thanks to which the cake takes on different faces. This is also the case in this recipe, I present a mini version of this Christmas baking, i.e. mini stollen. Quick, easy, a lot (there's about 20 pieces) and just like gingerbread cookies, we can pack them nicely and give them to friends.

INGREDIENTSfor about 20 pieces

• 300 g flour type 500/550
• 2 teaspoons of baking powder
• 1/2 teaspoon cinnamon powder
• a pinch of cardamom powder
• 50 g of sugar
• 100 g of butter
• 150 g of semi-fat cottage cheese
• 1 egg
• 75 g of marzipan (I suggest homemade mass marzipan)
• 75 g of raisins
• 50 g candied orange peel
• 20 ml of rum
• a few drops of almond aroma
• 30 g of melted butter to spread on cookies
• Icing sugar for sprinkling

EXECUTION

1. Raisins and orange peel pour rum, add a few drops of almond aroma and set aside (you can soak the day before).
2. In a large bowl, thoroughly mix dry ingredients, flour, baking powder, cinnamon, cardamom and sugar.
3. Put it into a blender, add crumbled cottage cheese and cold butter cut into pieces.
4. Briefly, pulse mix until we get the so-called. "wet sand".
5. Put the mixture back into the bowl or directly onto the pastry board.
6. Add the beaten egg, knead for a while.
7. The marzipan is crushed or cut into small pieces.
8. Add soaked raisins and orange peels, crushed marzipan to the dough and knead again.
9. Tear portions of the dough (about 40 g each) from the dough and form small, oval buns in your hands.
10. Place on a baking tray lined with baking paper and bake in an oven preheated to 180°C for 12-15 minutes.
11. Still hot, brush with melted butter and sprinkle with powdered sugar.

also check

Festive cake with nuts and raisins and lemon frosting

Marzipan - how to make marzipan mass?

Old Polish gingerbread made of ripening dough, layered with plum jam

Gingerbreads made of maturing dough for Old Polish gingerbread

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