Bite-Size Stollen (Stollenkonfekt)
Bite-Size Stollen (Stollenkonfekt)
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  • cook: 0 hr
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  • Summary

    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 they’re 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 they’re 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 don’t have the shelf life of regular Stollen, they’ll keep for at least 10 days in an airtight container. They are surprisingly sturdy for such tender little things.

    Ingredients

    • 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
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon dark rum
    • 2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour
    • 1/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/8 teaspoon ground cardamom
    • 1 1/2 teaspoons baking powder
    • 1/2 cup/75g blanched whole almonds, chopped
    • 1 cup/150g raisins
    • 7 tablespoons/100g unsalted butter
    • 13 tablespoons/100g confectioners’ sugar
    • 3 tablespoons Vanilla Sugar

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 36
    • Amount Per Serving
    • Calories: 57 % Daily Value *
    • Total Fat: 2 g 3.45%
    • Saturated Fat: 1 g 6.97%
    • Trans Fat: 0 g %
    • Cholesterol: 6 mg 1.98%
    • Sodium: 41 mg 1.69%
    • Calcium: 8 mg 0.79%
    • Potassium: 36 mg 1.03%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.79%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 9 g %
    • Dietary Fiber: 0 g 1.09%
    • Sugar: 8 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.38%
    • Vitamin C 0.07%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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