To prepare the Cranberry Cup Stollen, first mix the cranberries with candied orange peel, cinnamon, gingerbread spice and apple juice and leave to stand overnight in a sealed container.
For the yeast dough, heat the milk and dissolve the butter in it. Sift the flour into a mixing bowl and mix well with the yeast. Add sugar, salt, egg and the warm milk-butter mixture and knead with a hand mixer (dough hook) for about 5 minutes to form a dough. Knead in almond slivers and fruit mixture. Cover and let rise in a warm place until doubled in height.
On a floured work surface, punch dough together (flatten and fold in from left and right toward center) and divide into 10 equal portions. Shape each piece of dough into a ball and place in greased heatproof cups holding about 300 ml. Place the cups on a baking sheet and let rest for about 20 minutes.
Place the tray with the cups in the lower half of the preheated oven. Top/bottom heat: 180 °Hot air: 160 °CBaking time: approx. 35 minutes
After baking, immediately brush the cranberry cup stollen with melted butter and sprinkle with sugar.