These portioned muffins are the epitome of the German Christmas spirit!
It is necessary
- - Dried cranberries - 120 g;
- - Cottage cheese - 180 g;
- - Sugar - 120 g;
- - Vanilla sugar - 10 - 12 g;
- - Butter - 270 g;
- - Milk - 180 ml;
- - Fresh yeast - 24 g;
- - Flour - 600 g;
- - Lemon juice - 100 ml;
- - Cold water - 1 tsp;
- - Powdered sugar - 300 g.
Instructions
Step 1
Warm the milk slightly and dilute the yeast with a tablespoon of sugar in it. Wait until the surface of the mixture is bubbling (the time will depend on the quality and freshness of the yeast) and add about 100 g of flour. Stir until smooth and put the dough in a draft-free place. When a "cap" forms on the mixture and it increases in volume, the dough is ready.
Step 2
Remove the butter from the refrigerator in advance so that it softens. Sift flour into a large bowl. Mix it with the remaining sugar. Add a bag of vanilla sugar. Stir in 190 g of softened butter, cottage cheese, cranberries and a suitable brew. We begin to knead the dough until it is soft, pleasant to the touch. Then cover with a towel and leave for an hour and a half in a warm place. During this time, it must be kneaded once.
Step 3
Lightly sprinkle the board with flour and roll out the dough on it to a thickness of about 3 cm. Cut into stollens. Transfer them to a baking sheet lined with baking paper and cover with a towel for another 30 minutes.
Step 4
Preheat the oven to 180 degrees. Bake the stollens for 20 minutes. Remove from the oven and brush with the remaining butter while still hot. Mix the powdered sugar with a teaspoon of cold water and 100 ml of lemon juice. Lubricate warm pastries with this mixture and serve.
