Stollen bites
Stollen is one of our favourite indulgences at Christmas, but a whole loaf can be a bit much unless there's a crowd. These little bite-sized versions are a great alternative, made slightly lighter with the addition of quark cheese and boast all the warming, comforting spice of the original.
This recipe is taken from Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk (Quadrille, £25).
Anja says: 'Stollenkonfekt is something that has become popular during my lifetime. It’s basically mini bite-sized versions of the real thing. I like to make these moreish buttery confections with quark and baking powder for ease, but these would also work with yeasted dough. If you are new to the idea of stollen, these might well be the best place for you to start.'
Ingredients
Metric
Imperial
- 100g of raisins
- 30g of mixed peel
- 1 tbsp of dark rum, or brandy
- 300g of plain flour
- 50g of cornflour
- 75g of caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp freshly grated nutmeg
- 1 lemon, zested
- 1 egg
- 120g of unsalted butter, at room temperature
- 200g of quark
- 1 tsp vanilla extract
To coat
- 220g of icing sugar
- 130g of unsalted butter, melted
Method
Heat the oven to 180°C/160°C fan/gas mark 4. Line two large baking sheets with nonstick baking paper
Put the raisins and mixed peel into a bowl, pour over the rum and set aside to infuse while you make the dough
- 100g of raisins
- 30g of mixed peel
- 1 tbsp of dark rum, or brandy
Put the dry ingredients into a large mixing bowl and stir everything together until evenly combined. Crack in the egg, add the butter, quark and dried fruit with the rum, as well as the vanilla extract. Mix everything together with your hands until a very soft, sticky dough is formed
- 300g of plain flour
- 50g of cornflour
- 75g of caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp freshly grated nutmeg
- 1 lemon, zested
- 1 egg
- 120g of unsalted butter, at room temperature
- 200g of quark
- 1 tsp vanilla extract
Leave to one side for 10 minutes to enable the bicarbonate of soda to work its magic, then pinch off small, walnut-sized pieces and form them into little pillow shapes
Place on the prepared baking sheets, leaving 2cm between each, and bake in the centre of the oven for 22–25 minutes until golden brown all over, turning the sheet around once halfway through to ensure an even bake
While they are baking, place the sifted icing sugar in a large shallow dish. Using a pastry brush, glaze each Stollenkonfekt with the melted butter as soon as they come out of the oven, then roll them around in the icing sugar (one at a time) until thickly coated. Place them on a wire rack to cool completely
- 220g of icing sugar
- 130g of unsalted butter, melted
Once cool and ready to serve, dust with more icing sugar. Stored in an airtight container, these will keep well for around a week
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