Juicy stollen confectionery with dark fine cocoa chocolate - our Serena has buttered and sugared it to perfection. The whole chocolate house then smells promisingly of Christmas and the whole team wants to try it straight away. Oh, what a lovely Christmas time...
Recipe for 40 pieces
Preparation time: 40 minutes
Ingredients:
200 g butter
75 g sugar
150 g low-fat quark
300 g flour
5 g cinnamon
3g baking powder
50 g almonds
150 g raisins
100 g drinking chocolate 'Rausch Plantagen Ecuador 70 %'
50 ml rum
25 ml orange blossom water
125 g powdered sugar
Plus a little lemon juice and zest
Preparation:
- Mix 100 g butter with sugar and quark and then add flour, cinnamon and baking powder.
- Then add the almonds, the raisins soaked in rum and the orange blossom water.
- Finally, fold in the drinking chocolate pearls.
- Divide the dough into 40 small dough balls and bake in the oven for 10 minutes at around 160 °C fan oven.
- In the meantime, melt 100 g butter.
- After baking, brush the stollen confectionery with the melted butter and a little lemon juice and zest and decorate with powdered sugar.
Tip:
It is best to soak the raisins in rum a day in advance.
