Das Stollenkonfekt-Rezept ist die perfekte Lösung, um kleine Mini-Christstollen mit Marzipan zu zaubern. Dieses einfache und schnell zubereitete Christstollen-Konfekt ist eine köstliche Abwechslung zu traditionellen Weihnachtsgebäcken und eignet sich hervorragend als Geschenk oder als süßer Snack für zwischendurch. Mit diesem Rezept werden Sie in kürzester Zeit in Weihnachtsstimmung versetzt.

Stollenkonfekt Rezept - Kleine Mini Christstollen mit Marzipan - Christstollen-Konfekt ganz einfach

Delicious little Christmas cakes with marzipan are a staple of German holiday traditions. These tiny and delightful treats are called Christstollenkonfekt, and they have a sweet and nutty taste that is simply irresistible. In this recipe, we will guide you through making these mini desserts, which are perfect for sharing with friends and family during the holiday season.

To start, heat up 200 ml (7 oz) of milk and dissolve 30 g (1 oz) of fresh yeast in it. Then, mix 500 g (17.5 oz, 4 cup) of wheat flour with 100 g (3.5 oz, 1/2 cup) of sugar. Pour the yeast milk into the flour and mix it to create a thin pre-dough. Cover the bowl and let it rise for 15 minutes. Meanwhile, lightly toast 100 g (3.5 oz, 3/4 cup) of chopped almonds in a pan.

Next, chop 50 g (1.75 oz, 1/3 cup) of lemon peel and 50 g (1.75 oz, 1/3 cup) of orange peel, and chop 200 g (5 oz, 1 cup) of raisins into small pieces. Add the lemon peel, orange peel, raisins, 1/4 teaspoon of salt, 1 tablespoon of rum, 150 g (5 oz, 3/4 cup) of soft butter, and the toasted almonds to the flour mixture. Knead everything together for four minutes.

After kneading, let the dough rise for an hour. Then, roll it out to be 9 mm (1/4″) thick and cut it into strips that are 5 cm (2″) wide. Divide 200 g (5 oz) of marzipan into the same number of strips as the dough, and shape the marzipan into rolls. Place the marzipan rolls onto the dough strips and fold the dough over to cover them. Place each Christmas cake confectionery on a baking sheet lined with baking paper and let it rise for another hour.

Once the confections have risen, brush them with 25 g (1 oz, 1/8 cup) of melted butter and bake them in a convection oven for 15-20 minutes at 175ºC/350ºF. While they are still hot, brush them again with another 50 g (1.75 oz. 1/4 cup) of melted butter and dust them with 100 g (3.5 oz, 3/4 cup) of powdered sugar.

These Christstollenkonfekt are best enjoyed fresh out of the oven with a hot cup of tea or cocoa. They can also be stored in an airtight container for up to one week. Share them with your friends and family, and they will become a beloved holiday treat in your household. Happy baking!
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