now and then I thought to also share some traditional recipesfrom my home.I don`t know about you, but I looove to read blogsfrom allover the world and love when they sharetypical recipes and such. Reading and scrolling through these pages somehow has a sense of traveling without actually traveling ;)...
so I´d like to welcome in my home region the "Erzgebirge",a mountainous area in the east of Germany,knowing for its funny dialect and various Christmas traditions,like being the home of the nutcrackers and many Christmas treats,like the typically "Stollen", a sweet, buttery Christmas bread.
If you never tasted Stollen, you really should!and you actually now can bake your own one;),in this mini-version as so called Stollen-Konfekt, or as my girl Emmi would call it,"Stollen"-snowballs...
easy Stollen -Konfekt with Apricot and CranberryIngredients:
100 g butter, 75 g sugar, 150 g Quark/junket, 300 g flour, 1 teaspoon cinnamon, 1/2 Pck baking powder, 50 g almond (s), chopped 150 g raisins, a bit of oranges shell
125 g of powdered sugar, 100 g of butter for the butter-sugar outer layer
Mix the flour with baking powder and spices, set aside.
Mix the butter with the sugar until it is foamy, add the quark/junket and the orange peel Add the flour mixture, stir briefly, mix it with almonds, raisins to a smooth, pliable, but not sticky dough.
Preheat the oven now to 180 ° C Heat
Now take walnut-sized portions to form little balls.
Place on prepared sheets with parchment paper and bake about 10-15 minutes, until the surface is golden brown.
In the meantime, use a sieve to spread the powdered sugar on a plate and melt the butter in a small saucepan
Now cover the still warm mini stollen richly in butter and roll it in powdered sugar.The most of the powdered sugar will soak in. This is one of the most important parts.My grandmother does this process not only ones but maybe three times or so;)... to give it it`s buttery, sugary taste.
Let them rest in a tightly closed jar at least a day!
Makes about 40 pieces.
Enjoy !
