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Mini stollen bredele
Mini stollen bredele
3.3
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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:
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250 gr Soft Butter
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70 gr Sugar
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150 gr Sour cream
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300 gr Flour
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8 gr Baking powder
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50 gr Chopped almonds
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50 gr Dried fruits
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1 teaspoon Cinnamon powder
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2 tablespoons Icing sugar
Oven temperature:
180 degrees Celsius
Instructions:
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Mix the sugar and 150 gr of the butter together.
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Add the cinnamon powder, and mix. Add the sour cream, dried fruits and the nuts and mix well.
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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.
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Let the dough rest for 1 hour.
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Make small rolls of the dough, and place them on baking paper on a baking sheet.
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Preheat the oven at 180 degrees Celsius.
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Place the cakes in the middle of the oven for 15 minutes.
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Melt the rest of the butter and brush the cakes just at the end.
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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.
These homemade cheese muffins are fun to make and only take 30 minutes to get ready. The muffins are not sweet so they are perfect as starter. You can make them in different shapes to all your guests. To enhance the flavor you can add sun dried tomatoes or walnuts.
This is a different type of the classical puff pastry cheese stick. These sticks will quickly become your guests favorite starter or mingle food at a party. They are easy and quick to prepare but so delicious.
This is a homemade recipe of the classical French dish Bouchée à la Reine. Crispy puff pastry cylinders filled with a creamy sauce of veal, chicken and vegetables. There are 2 different versions of the dish and this recipe is for the main dish version made with less heavy sauce served together with spätzle.
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