Eggless Stollen Bite With Toffee Candy

HOhoHo..... Santa.... is coming to town....lalala... MERRY CHRISTMAS to all my dearest readers! I'm sure you're all having a wonderful time right at this moment. Oh wow, Christmas is here already! Do you believe it? The weather is getting chilled over here immediately after the celebration of 'dongzhi' or winter solstice a few days ago and quite windy too. I know I have to bake something.....something warm for everyone at home. And I have finally put my hands together on this German traditional cake on this special day. This special cake is also called as Stollen or Christstollen or Weihnachtstollen which is usually eaten during Christmas. It is a bread-like fruity yeasted cake and is normally filled in with marzipan. Well, I have replaced marzipan with something even more exciting....toffee candies. Slurppp......

So, here's what I did.
Ingredients :

(A)
500gm  all purpose flour
2 TB  sugar
1 TB lemon zest
a pinch of salt
1/2 TB cinnamon powder

(B)
100ml    lukewarm milk
3 tspn    yeast
(combine and leave to rest for 10 mins)

(C)
200gm   butter, melted
80gm    sugar
50gm   almond meal
150ml  yogurt
(combined all ingredients & mix well)

(D)
100gm  dried cranberry, washed
50gm    candied nutmeg, washed
30gm    candied orange peeled, washed
4 TB  brandy
(stir brandy into mix fruit and let to rest for an hour before used)

For topping :  50gm  butter, melted & icing sugar for dusting
For filling  :  store bought toffee candy

Method :
(1) combine ingredients (A) into a big bowl & mix well.
(2) now, stir mixture (B) & (C) into ingredients (A) and mix to form a soft dough.
(3) finally, add ingredients (D) into soft dough and knead to combine.
(4) then let dough rest for 1-1/2 hour and again knead dough to smooth.
(5) divide dough into 4 portions and then cut each portion into 10 pcs.
(6) wrap each dough with toffee candies and arrange them on baking tray.
(7) again let dough rest for 30 mins.
(8) now, bake at preheated oven 195-200'C for about 15-20 mins or till brown.
(9) for final touch up, brush on melted butter and dust with icing sugar once cooled completely.

I've failed to take a perfect picture of the melting toffee center. Most of them came out quite blur and unable to focus properly. Other than that I am full. You know what I mean! hahaha.... Anyway, have lots of fun guys! God Blessed. ((hugs))...& more ((hugs)) from ME.
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I'm sending this to Wild Yeast Blog @ Yeastspotting & Bake Your Own Bread.