Mini Stollen with Energy Lines

Preparation

1. Rehydrate the raisins for 20 minutes in warm water, then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, then add the soft butter and knead for another 8 minutes.
2. Stir in fruit and cinnamon. Cover and let rise for 1 h 30 to 2 hours in a temperate room; the dough should swell sharply.
3. Divide the raised dough into twelve portions and the marzipan into twelve 12 to 13 g puddings, 7 cm long. Flatten each stick in oval shape by about 11 x 8 cm. Place the almond pudding slightly off-center, fold down to lock it while keeping a bump. Space on two plates and let rise for 45 minutes.
4. Cook one baking tray at a time for about 22 to 28 minutes at 170°C. The mini-stollen should be golden underneath and cooked in the center. Reduce the time if the buns color quickly.
5. Brush finishing butter at the outlet of the oven. Cool on a rack and sprinkle a strip of icing sugar on the bump of each roll. Melt the chocolate and draw three small oblique lines near one end; keep the surplus. Allow to freeze and ideally wait until the next day before tasting.