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The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
Ingredient List for 10 servings:
250
gr
Soft Butter
70
gr
Sugar
150
gr
Sour cream
300
gr
Flour
8
gr
Baking powder
50
gr
Chopped almonds
50
gr
Dried fruits
1
teaspoon
Cinnamon powder
2
tablespoons
Icing sugar
Oven temperature:
180 degrees Celsius
Instructions:
Mix the sugar and 150 gr of the butter together.
Add the cinnamon powder, and mix. Add the sour cream, dried fruits and the nuts and mix well.
In another bowl mix the flour and the baking powder together, and mix well with the batter. If the dough is sticky add more flour, and if it is to dry add some milk and mix again.
Let the dough rest for 1 hour.
Make small rolls of the dough, and place them on baking paper on a baking sheet.
Preheat the oven at 180 degrees Celsius.
Place the cakes in the middle of the oven for 15 minutes.
Melt the rest of the butter and brush the cakes just at the end.
Dip the cakes in the icing sugar, and the let them on a baking rack to cool down.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
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