Stollenkonfekt

And so it begins! It's time for Advent cookie baking and sending out tasty packages. So far I've sent 3 packages, and I still have a few more ahead of me. Of course, I'll share every new treat with you. So far I'm happy with the sweets I've sent.

If you're looking for ideas for sweet packages, check out my Advent recipes HERE

Today I'm inviting you to try another sweet cookie, Stollenkonfekt. It's a kind of mini Stollen, much easier to make and ready to eat right away. They're crumbly, aromatic and delicate, but not overly so. They taste best a few hours after baking, but they're also good after a few days.

Stollenkonfekt

Instructions - Stollenkonfekt:

Sift the flour into a bowl, make a well in the middle and crumble the yeast into it. Add 2 tbsp of the warm milk and the sugar and stir gently. Cover with a kitchen towel and set aside for 30 minutes, until the yeast gets going.

Add the rest of the milk and the remaining ingredients to the risen starter. Knead a smooth dough, then cover again with a towel and set aside in a warm place for 30 minutes to rise.

Preheat the oven to 180°C (350°F), top and bottom heat.

Divide the risen dough into several smaller portions. Shape each piece into a rope and cut off pieces, like for kopytka (Polish potato dumplings). Slightly "round" each little piece.

Place them on a baking sheet, leaving a little space between them, because the cookies will puff up a bit while baking. Bake for about 20 minutes.

Melt the butter for coating, and while the cookies are still warm, roll them in the butter and then in the sugar.

Enjoy!

Source: "Bild der Frau - Advent" 1/2010