BITE-SIZE STOLLEN (STOLLENKONFEKT)
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender Quark dough studded with almonds and raisins and thickly cloaked in vanilla-scented confectioners' sugar. They may be a relatively recent development in the world of Christstollen, which dates back to the Middle Ages, but they more than make up for their youth. In other words, want the rich, buttery, spicy flavor of Stollen without the work of a yeasted dough and the weeks of impatiently waiting for the loaves to be ready? If so, Stollenkonfekt is the thing for you.
Provided by Luisa Weiss
Categories Christmas Bread Cardamom Clove Dried Fruit Raisin Almond snack Breakfast Dessert
Yield Makes about 36 pieces
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
- To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
- In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
- Using your hands, pinch off golf ball-size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners' sugar and Vanilla Sugar in a small bowl and whisk to combine.Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners' sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners' sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
safa islam
[email protected]I'd never had stollen before, but I decided to try this recipe. I'm so glad I did! The stollenkonfekt were delicious. They had a nice balance of sweetness and spice, and the marzipan filling was a nice touch. I'll definitely be making these again.
Lily Jurua khamis
[email protected]These stollenkonfekt are the perfect holiday treat. They're festive, delicious, and easy to make. I love that they can be made ahead of time, so I can enjoy them all season long.
Yuki Blossom
[email protected]I've tried many stollen recipes over the years, but this one is by far the best. The stollenkonfekt are moist, flavorful, and have the perfect amount of spice. I highly recommend this recipe.
Maggie L
[email protected]As a busy mom, I don't always have time to make elaborate holiday treats. But these stollenkonfekt were quick and easy to make. They were also a big hit with my family. I'll definitely be making these again next year.
Scorpion H
[email protected]I'm not usually a fan of stollen, but I decided to give this recipe a try. I'm glad I did! The stollenkonfekt were surprisingly delicious. They were moist and flavorful, with a nice balance of sweetness and spice. I'll definitely be making these agai
Yerstin Melo
[email protected]I'm always on the lookout for gluten-free holiday treats, so I was thrilled to find this recipe. The stollenkonfekt were delicious and no one could tell that they were gluten-free. I'll definitely be making these again next year.
Angela Watkins Rivers
[email protected]I'm a novice baker, so I was a little intimidated by this recipe at first. But I'm so glad I gave it a try! The instructions were easy to follow and the stollenkonfekt turned out beautifully. They were a delicious addition to my holiday table.
Chan Miya
[email protected]I'm a big fan of stollen, so I was excited to try this recipe for bite-sized stollen. They didn't disappoint! The stollenkonfekt were moist and flavorful, with just the right amount of sweetness. I'll definitely be making these again.
Allahdad Rind
[email protected]I made these stollenkonfekt for a holiday party and they were a huge hit! Everyone loved the festive appearance and the delicious flavor. They were also surprisingly easy to make, which is always a plus.
Larry Honeycutt
[email protected]These bite-sized stollen are a delightful treat! They have all the flavors of traditional stollen, but in a convenient and easy-to-eat form. I especially love the marzipan filling, which adds a touch of sweetness and richness.