Easy German Stollen Bites with Marzipan Filling

These mini Stollen bites are a festive and delicious treat, perfect for the holiday season. The enriched dough is packed with dried fruits and spices, with a sweet marzipan center and a dusting of powdered sugar.

Prep Time

20 minutes

Total Time

40 minutes

Calories

1478 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.20/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

250gAll-purpose flour(Plus extra for dusting)

£0.30

7gActive dry yeast(1 packet)

£0.35

30gGranulated sugar

£0.05

120mlWarm milk(About 110°F (43°C))

£0.15

0.3tspSalt

75gUnsalted butter(Melted and cooled slightly)

£0.70

1Egg(Large)

£0.30

100gMixed dried fruit(Chopped, such as raisins, currants, candied citrus peel)

£0.60

2tbspRum or orange juice(For soaking the dried fruit (optional))

£0.20

0.5tspGround cinnamon

£0.10

0.3tspGround cardamom

£0.15

1tspGrated lemon zest

£0.05

150gMarzipan(Cut into small cubes)

£1.50

For dustingPowdered sugar

£0.10

2tbspMelted Butter(For brushing after baking)

£0.25

Total Cost

£4.80

£0.20 per serving

Instructions

1.
If using, soak the dried fruit in rum or orange juice for at least 30 minutes. Drain before using.
2.
In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand for 5-10 minutes, until foamy.
3.
Add the remaining sugar, salt, melted butter, and egg to the yeast mixture. Mix well.
4.
Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5.
Incorporate the soaked dried fruit, cinnamon, cardamom, and lemon zest into the dough. Knead until evenly distributed.
6.
Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8.
Punch down the dough to release the air. Divide the dough into 24 equal pieces.
9.
Flatten each piece of dough into a small disc. Place a small cube of marzipan in the center, then fold the dough around the marzipan to form a small ball.
10.
Place the dough balls on the prepared baking sheet, leaving some space between each one.
11.
Bake for 18-20 minutes, or until golden brown.
12.
Remove from oven and brush the warm Stollen bites generously with melted butter. Immediately dust with powdered sugar while still warm.
13.
Let cool slightly on the baking sheet before serving. Dust with more powdered sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (36g)

1478 kcal / 6184 kJ

Carbs

197.2g

76% of RDA

Fat

65.2g

93% of RDA

Protein

33.6g

67% of RDA

Detailed Breakdown

Fibre

8.4 g

28% of RDA

Sugar

98.4 g

109% of RDA

Sodium

234 mg

10% of RDA

Saturated Fat

40.4 g

202% of RDA

Chef's Tips

Soaking the dried fruit in rum or orange juice adds extra flavor and moisture.

Make sure the milk is warm, not hot, to avoid killing the yeast.

If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Store leftover Stollen bites in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

Mixing bowls

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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