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Mini stollen bredele
Mini stollen bredele
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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.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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