Bite-size cranberry stollen

1. The evening before baking, mix the cranberries with the orange liqueur, cover and allow to infuse.

2. Put the flour in a bowl and make a well in the center of it. Crumble in yeast and add a teaspoon of sugar and the milk. Stir with a little flour, cover and let it rise in a warm location until the mixture has visibly increased in volume.

3. Add the prepared cranberries, almonds, 80 g butter, the rest of the sugar, vanilla sugar and salt and knead everything together. Cover and let the dough rise in a warm place for approx. 60 minutes (stollen dough will not rise as much as a traditional dough due to the fruit and almonds it contains).

4. Divide the dough into approx. 20 small portions. Roll it into a ball and flatten a little.

5. Cut out a circle of baking paper with the help of a 24 cm lid. Place the large pot on the Navigenio, switch to “A” and heat until the roasting window is reached. Put the pot in the inverted lid, line the pot with baking paper and place approx. half of the pieces of dough all around the baking paper, leaving the center free.

6. Place the switched off Navigenio overhead and prebake for around 7 minutes, using only the residual heat initially and then switch it to low level and bake the bite-size stollen for 6-8 minutes until ready.

7. Remove the bite-size stollen and let them cool a little. Place the pot on the Navigenio once again, remove the baking paper, turn to level 6 and heat for 1 minute. Then bake the remaining pieces of dough in the same way until ready.

8. Melt the rest of the butter, brush it onto the bite-size stollen and generously sprinkle with powdered sugar.