Das Stollen-Konfekt gehört zur Weihnachtszeit wie Kerzen und Tannenbäume. Mit dem BakeClub kannst du jetzt auch zuhause das kleine Kunstwerk kreieren. Die leckeren Mini-Christstollen sind der absolute Renner auf jedem Adventskaffee und lassen sich ganz einfach herstellen. Lies weiter, um zu erfahren, wie es geht.

Stollen-Konfekt | Weihnachten | BakeClub

Translation:

Hello dear ones, welcome back to Back My Day. It’s me, Mira, and today I have a Christmas recipe for you: delicious stollen bites with marzipan filling. They are so rich, tasty, and moist, and the small bites are perfect for snacking. To make these, we need a simple yeast dough.

To start, I have warmed up some milk and added fresh yeast, about 30 grams. I use a fork to dissolve the yeast. Once it is fully dissolved, I set the mixture aside and prepare a big bowl. In the center of the mixture, I create a little dent and add some sugar. Using the fork, I gradually mix the flour into the sugar mixture, but only a little bit at a time. This creates a starter dough, which I leave to rise in a warm place for about 15 minutes.

While the starter dough is rising, I will prepare a few other things. For this recipe, I skip the candied orange and lemon peel, as I find it not very palatable. Instead, I prefer to use lemon and orange zest. I also chop up some almonds and toast them in a dry pan. Then I take the zest from one organic lemon and one organic orange, being careful to scrape off only the top layer, and not the bitter white layer underneath. If you prefer a more fruity flavor, you can use more zest than I did.

Once the starter dough has risen, I mix in the remaining ingredients. I use softened butter, orange and lemon zest, vanilla sugar, raisins (which can be soaked overnight in rum or purchased pre-soaked), and the toasted almonds. After kneading everything together, I leave the dough to rise again for an hour.

Now, I need a clean surface and some flour. I roll out the dough and cut it in half. I shape each half into a long strip, about 10 centimeters high and half a centimeter thick. Next, I knead some marzipan and shape it into a log. I place the marzipan log in the middle of each dough strip and fold the dough around it, leaving a bit of space to create the traditional stollen shape. I seal the edges carefully.

I cut the stollen into small, bite-sized pieces and bake them in a preheated oven at 170 degrees Celsius for 17 to 20 minutes. Once the stollen bites are baked, I poke small holes in the top of each bite with a toothpick. I melt some butter and use a pastry brush to coat the stollen bites in the melted butter. Finally, I sprinkle a generous amount of powdered sugar on top of the still-warm stollen bites.

Your stollen bites are ready! I suggest letting them rest for a day or two so that the flavors can meld together. This recipe yields around 30 to 40 pieces, depending on the size of your stollen pieces. Don’t forget to share your results with me in the comments and subscribe to our channel for more recipes!

Have a great time baking, and happy holidays!
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