Kelly's Mini Christmas Stollen Breads
I have many favorite recipes, following is one of them. "T" is for tablespoon, "t" is for teaspoon, "G" is for grams.
Kelly's Christmas Stollen
Here you're basically making a sponge that will proof/rise for 1 hour. A kitchen aid mixer fitted with the paddle works nicely for the process. First combine:
2 T Yeast
1/2 C warm water
Let the yeaest dissolve in the water (the water should be approx. 95 - 100 degrees) and then mix the following ingredients together in a separate large bread bowl:
1 1/2 C warm milk
100 G sugar
120 G butter
4 beaten eggs
Now add the dissolved yeast mixture, and:
420 G flour
Mix well and let rise 1 hour in a warm spot.
While the sponge is rising, chop and grate some extras:
1/2 - 1 1/2 C nuts (I use almonds that I've roasted myself, but other roasted nuts would work)
1 - 1 1/2 C raisins or dates or dried apricots
Whip up some cream cheese with a hand-held mixer or in your kitchen aid, adding icing sugar to sweeten to your liking. I tend to use a whole package and if there's left-over, I keep it in the fridge.
Once the hour is up, add:
420 G flour
Knead well and then chill in the refrigerator for 30 minutes. When the 30 minutes is up knead in the chopped nuts and raisins, cut into pieces weighing approx. 130 G each (your goal is 16 remember, so weigh the entire ball of dough first and then divide that number by 16 to get an exact figure for your batch), and roll each portion out into a round. Fill one half with a sensible amount of cream cheese and fold the dough in half, sealing in the cheese.
Bake your little stollens for say, 10 -15 minutes in a 350 degree oven. The time will vary slightly, but bake until golden (take one out and check until you've got the idea). You can do the typical "brush with butter" when they come out but I rarely do. Hope you like these. I've made, sold, and eaten many thousands.