Stollen Muffin

Place the flour in a large bowl and make a well in the center.

Break the yeast into the well and stir it with 50 ml lukewarm milk, 1 tbsp sugar and a little flour to make a starter.

Cover the starter and let it rest for about 20 minutes in a warm place, until it shows visible bubbles.

Chop the dried apricots. Warm the orange juice, add the apricots and washed raisins, and let them soak briefly.

Toast the chopped almonds in a dry pan over medium heat until lightly browned, then set aside.

Melt 150 g butter and mix it with the remaining lukewarm milk.

Add the butter‑milk mixture, the soaked fruits with their liquid, the toasted almonds, the egg, vanilla sugar and the remaining sugar to the starter and knead everything with the dough hooks until the dough pulls away from the sides of the bowl.

Cover the dough and let it rise for about 60 minutes in a warm place, until it has visibly increased in volume.

Turn the dough out onto a floured surface, knead briefly, shape into a log and divide into 12 equal portions.

Place the dough portions into muffin liners or a muffin tin and cover, letting them rise for another ~20 minutes.

Preheat the oven to 180 °C (fan-assisted) in good time.

Bake the stollen muffins for 15–20 minutes until golden and a skewer inserted comes out clean.

Let the muffins cool for about 5 minutes, then brush them several times with melted butter and generously dust with powdered sugar.