While checking some videos, the idea of Stollen Bites – Stollenkonfekt caught my attention. Stollen, a popular fruited bread in Germany and Austria. Particularly during Christmas. It features a roll of marzipan inside and is incredibly delicious. The concept of bite-sized treats inspired by this bread is excellent. Such treats are also widely enjoyed in Germany, Austria, and possibly other countries. Although Stollen includes marizpan most recipes for these bites omitted that. My version of the bites also excludes it. Though if you wish to use some it will work well. For a marzipan-like flavour I used almond extract.
The recipe requires some time as the dough needs to rest twice. But it’s not overly complicated. It is easier with the use of a stand mixer if available.
I will explain the process:
- Create a sponge or starter dough and let it proof.
- Soak a mix of fruits in amaretto, another alcohol, or tea.
- Make the dough using the proofed sponge, incorporating the soaked fruits and some nuts.
- Allow the dough to proof for a couple of hours.
- Divide the dough into 40 small pieces, shape them as desired, let them rest, and preheat the oven.
- Bake the bites for about 18 minutes.
- Finally, toss the bites in melted butter and then icing sugar before allowing them to cool.
Regarding the fruits in the bites, my preference includes sultanas, glace cherries, and chopped mixed peel, but other fruits can be used. Toasted chopped almonds also enhance the bites.
My Stollen Bites
I cut my dough into about 28g(1 oz) pieces for my Stollen Bites. But you can adjust the size as you wish. After baking and tossing them in butter and icing sugar, I had a taste. What a delightful treat, with a soft interior and rich flavour. The mellow almond taste mixed with the fruits was exceptional. The sweet coating on the outside added to the goodness. These little bites store well in an airtight container for 5 or 6 days, and they can also be frozen, then thawed out when needed, with a sprinkle of additional icing sugar over the thawed bites.
Another great recipe is Christmas Stollen Cake
Stollen Bites – Stollenkonfekt – For ChristmasCourse: Biscuits, Cookies, Bread, ChristmasCuisine: GermanDifficulty: Medium
- Starter Dough(Sponge)
120g(1/3 cup+2 tbsp, based on scooping packed flour into a 250ml cup) bread flour
170g(3/4 cup minus 2 tsp) lukewarm water
6g(2 tsp) instant yeast
Starter dough from above
300g(2 cups, based on scooping packed flour into a 250ml cup) bread flour
85g(6 tbsp) softened unsalted butter
67g(1/3 cup) caster sugar
28g(1/4 cup) dried milk powder
grated zest from one large orange
8g(1 1/4 tsp) salt
10ml(2 tsp) vanilla extract
5 ml(1 tsp) almond extract
125g(3/4 cup) sultanas, or raisins
85g(1/2 cup) glace cherries, chopped into quarters
40g(1/4 cup) chopped mixed peel
70g(1/2 cup) chopped almonds, toasted
30ml(2 tbsp) amaretto or other alcohol(you can use water or black tea instead of alcohol)
113g(1/2 cup) melted butter
170g(1 1/2 cups) icing sugar
- Mix the yeast into the flour for the starter(sponge) and pour in the water as well.
- Stir the mixture until every thing is fully combined, then cover with plastic wrap and leave to proof for at least an hour.
- Mix the cherries and sultanas with the amaretto and set aside, stirring every 30 minutes to ensure the sultanas absorb the liquid.
- Place the starter dough into the bowl of a stand mixer.
- Add in the milk powder, almond extract, vanilla extract, zest and softened butter and mix to combine.
- Add the flour, sugar and salt and mix again, until a shaggy dough is formed.
- Knead the dough for about 8 minutes until the dough is fairly elastic.
- Add in the fruits and knead again until they are evenly distributed.
- Tip the dough onto a lightly floured surface and knead briefly to ensure the fruit in even distributed through the dough.
- Place the dough back into the bowl(or into a greased bowl) and cover it.
- Allow it to proof for about 2 hours. It will not rise too much during that time but just enough.
- Tip the dough onto a lightly floured surface and divide into 40 equally sized pieces(about 28g/1 oz).
- Roll the dough piece into balls, or shape them as you wish, and place them on lined baking trays, leaving a gap between each.
- Cover the shaped dough and leave to rise for 45 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- Bake the Stollen Bites for 18 minutes then remove them from the oven and leave for 10 minutes.
- Roll each bite into the butter then immediately toss it in icing sugar to fully coat it, then place it on a wire rack to cool completely.
- Store in an airtight container and consume within 5 days, or freeze the bites until needed.