Bite-Size Stollen (Stollenkonfekt)
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender Quark dough studded with almonds and raisins and thickly cloaked in vanilla-scented confectioners sugar. They may be a relatively recent development in the world of Christstollen, which dates back to the Middle Ages, but they more than make up for their youth. In other words, want the rich, buttery, spicy flavor of Stollen without the work of a yeasted dough and the weeks of impatiently waiting for the loaves to be ready? If so, Stollenkonfekt is the thing for you. Instead of being leavened with yeast, the basis of Stollenkonfekt is a Quark-enriched dough made with baking powder. You cram more raisins and almonds than you would think possible into the dough, which is flavored with the trio of Stollen spices: cinnamon, cloves, and cardamom. Then you pinch off little lumps of dough and bake them until theyre just turning a light golden brown. After a quick dip in a molten butter bath and a roll in a bowl of powdery Vanilla Sugar (Vanillezucker), the Konfekt only have to cool off before theyre ready to eat. That said, I find that Stollenkonfekt that have had a few days to rest taste even better than when fresh from the oven. The spices ripen and the texture settles. An added bonus which is admittedly more about vanity than anything else, is that Stollenkonfekt are easier to arrange on a platter with other Christmas cookies than slices of Stollen loaf. And while Stollenkonfekt dont have the shelf life of regular Stollen, theyll keep for at least 10 days in an airtight container. They are surprisingly sturdy for such tender little things.
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention of Stollenkonfekt, bite-size chunks of spiced, tender Quark dough studded with almonds and raisins and thickly cloaked in vanilla-scented confectioners sugar. They may be a relatively recent development in the world of Christstollen, which dates back to the Middle Ages, but they more than make up for their youth. In other words, want the rich, buttery, spicy flavor of Stollen without the work of a yeasted dough and the weeks of impatiently waiting for the loaves to be ready? If so, Stollenkonfekt is the thing for you. Instead of being leavened with yeast, the basis of Stollenkonfekt is a Quark-enriched dough made with baking powder. You cram more raisins and almonds than you would think possible into the dough, which is flavored with the trio of Stollen spices: cinnamon, cloves, and cardamom. Then you pinch off little lumps of dough and bake them until theyre just turning a light golden brown. After a quick dip in a molten butter bath and a roll in a bowl of powdery Vanilla Sugar (Vanillezucker), the Konfekt only have to cool off before theyre ready to eat. That said, I find that Stollenkonfekt that have had a few days to rest taste even better than when fresh from the oven. The spices ripen and the texture settles. An added bonus which is admittedly more about vanity than anything else, is that Stollenkonfekt are easier to arrange on a platter with other Christmas cookies than slices of Stollen loaf. And while Stollenkonfekt dont have the shelf life of regular Stollen, theyll keep for at least 10 days in an airtight container. They are surprisingly sturdy for such tender little things.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
- 1 tablespoon dark rum
- 1/8 teaspoon ground cardamom
- 13 tablespoons/100g confectioners’ sugar
- 7 tablespoons/100g unsalted high-fat, european-style butter, at room temperature
- 1/3 cup plus 1 tablespoon/80g granulated sugar
- 1 cup/250g quark, drained if necessary
- grated peel of 1 organic lemon
- 2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour
- 1/2 cup/75g blanched whole almonds, chopped
- 1 cup/150g raisins
- 7 tablespoons/100g unsalted butter
- 3 tablespoons vanilla sugar
- Carbohydrate 17 g(6%)
- Cholesterol 13 mg(4%)
- Fat 6 g(9%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(15%)
- Sodium 58 mg(2%)
- Calories 132
Step-by-step
- Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
- To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
- In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
- Using your hands, pinch off golf ball-size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.
- Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners’ sugar and Vanilla Sugar in a small bowl and whisk to combine.
- Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners’ sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.
- When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners’ sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.
- Cooks' Note: To blanch whole almonds, place them in a heatproof bowl and cover with boiling water. Let sit for 10 minutes, and then drain off the water. The almond skin will be quite loose and can be either pushed or scraped off.
My Christmas Baking Adventure: Bite-Sized Stollen Perfection
Christmas baking is a cherished tradition in our family. Every year, I try to perfect at least one festive recipe, and this year, it's all about the bite-sized Stollen, or Stollenkonfekt. I've always loved the rich, spiced flavor of traditional Stollen, but let’s be honest, the process is a bit daunting. The yeast dough, the long rising times, the meticulous shaping…it’s a significant time commitment. So when I discovered the existence of Stollenkonfekt, I knew I had stumbled upon a Christmas miracle! These little gems capture all the deliciousness of Stollen in a much more manageable format. They're bite-sized, intensely flavorful, and surprisingly easy to make. It's the perfect solution for those who crave the traditional flavors without the hours of work.
The recipe itself is a delight. It's a Quark-based dough, which gives it a wonderfully tender texture. The addition of baking powder eliminates the need for yeast, simplifying the process immensely. I love the combination of warming spices – cinnamon, cloves, and cardamom – that create such a comforting aroma while baking. And the generous amount of almonds and raisins adds delightful textural contrast and sweetness. The final touch, a dip in melted butter and a generous coating of vanilla-scented confectioners' sugar, elevates these little treats to a whole new level of deliciousness. The resulting flavor is a perfect blend of buttery, sweet, and spicy. It’s pure Christmas magic in every bite.
Beyond the Recipe: A Christmas Tradition in the Making
What I found particularly appealing about Stollenkonfekt is its versatility. They’re the perfect addition to a Christmas cookie platter, much easier to arrange than larger Stollen loaves. They're also incredibly portable, making them ideal for gifting to friends and family. I've already envisioned myself presenting a beautifully decorated box of these sweet treats to my neighbors, colleagues, and even my mail carrier – spreading a little festive cheer wherever I go. The beauty of this recipe lies not only in its ease of preparation but also in its adaptability. You can easily experiment with different nuts, dried fruits, or even spices to customize the flavor profile to your liking. For instance, I’m tempted to try adding some candied orange peel next time for an extra burst of citrusy freshness.
The best part? These little Stollenkonfekt seem to improve with age. After a couple of days, the flavors mellow and meld together beautifully. The texture becomes even more tender and delightful. So, while tempting to devour them immediately upon cooling, I highly recommend waiting a few days to fully appreciate their deliciousness. I plan to make a large batch this year, enough to enjoy throughout the festive season and into the New Year. The rich, fragrant aroma of spices baking in the oven will undoubtedly transform our kitchen into a cozy sanctuary during the cold December days.
More than Just Cookies, a Celebration
This Christmas, my Stollenkonfekt aren't just going to be a treat; they’re going to be a symbol of my love for baking and my appreciation for the time-honored traditions that enrich the holiday season. They're a labor of love, a testament to the power of creating something beautiful and delicious with my own hands. I hope this recipe inspires you to try something new this Christmas, something that brings you joy, comfort, and perhaps, a touch of holiday magic. Happy baking!
