Easy German Stollen Bites with Marzipan Filling

If using, soak the dried fruit in rum or orange juice for at least 30 minutes. Drain before using.

In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand for 5-10 minutes, until foamy.

Add the remaining sugar, salt, melted butter, and egg to the yeast mixture. Mix well.

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.

Incorporate the soaked dried fruit, cinnamon, cardamom, and lemon zest into the dough. Knead until evenly distributed.

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.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Punch down the dough to release the air. Divide the dough into 24 equal pieces.

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.

Place the dough balls on the prepared baking sheet, leaving some space between each one.

Bake for 18-20 minutes, or until golden brown.

Remove from oven and brush the warm Stollen bites generously with melted butter. Immediately dust with powdered sugar while still warm.

Let cool slightly on the baking sheet before serving. Dust with more powdered sugar before serving, if desired.