Christmas is one of the best times of the year as I can completely immerse myself in a favourite activity of mine: baking! By now I’ve got quite an extensive Xmas baking repertoire, but I’m still on the lookout for new, exciting recipes.
One of my absolute favourite seasonal bakes is definitely Stollen, a sweet German ‘bread’ studded with rum-soaked fruit. But I have to admit, it is quite an effort to make. The traditional yeast dough takes tough love: you need to knead it over and over again and leave it to rise in-between. It can easily take up the better part of a winter’s day.
So, I’ve come up with these mini ‘Stollen muffins’, quite crumbly in texture, a mix between a cake and a cookie. They pack in all the typical Stollen flavours: rum-soaked fruit, Christmas stollen spice and marzipan.
They’re super quick and easy to prepare and are the perfect treat for a Christmas brunch.
Thanks to Villeroy & Boch for sponsoring the beautiful props in this recipe: Artesano wooden cake stand, Vieux Luxembourg teapot, Vieux Luxembourg mug, Vieux Luxembourg teacup.
Keep a look out for tomorrow’s giveaway post, in which 5 lucky winners can win a signed Anne’s Kitchen book, Luxembourg cookie cutter, plus a cute Villeroy&Boch plate!