Delicious Mini Stollen make a fab alternative to Christmas cake & are perfect for gifting too !
One of my favourite Christmas treats is Stollen, not least because it includes two of my most-liked Christmas ingredients, dried fruit and marzipan. Stollen always appeared at our house when I was growing up, even though for a long time it was only available from specialist food shops. Fellow foodie, my Dad, introduced us to his favourite German foods after developing a taste for them whilst he was stationed in Germany as a young man in the British Army. This recipe is for my mini versions of Stollen and yes, my Dad has given them his seal of approval.
Although I just love using the mini loaf tin I had for Christmas last year, the photos below show the recipe works equally well with free form loaves.
These little sweet treats are delicious to eat whilst they are still warm when the marzipan oozes out of the middle.
- 12 to 15
- 450 g bread flour
- 1 tablespoon instant yeast
- 3 tablespoons sugar
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon Christmas Spice or mixed spice
- 50 g softened butter or sunflower margarine
- 250 ml buttermilk (or half milk and half natural yoghurt)
- 100 g dried mixed fruit
- 2 tablespoons chopped mixed peel
- About 150 g marzipan
- 25 g melted butter
- About 4 tablespoons sifted icing sugar
You will need:
- 2 bowls – 1 for the melted butter and 1 for the icing sugar
- 350°F / 180°C / Gas Mark 4
- Mini Loaf tin or 1 large baking tray
- Warm the buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power. The liquid temperature needs to be tepid to warm so as to encourage the yeast to start working – too much heat will kill the yeast. Gently warm liquid in a saucepan if you don’t have a microwave.
- If mixing and kneading your dough by hand:
- Combine all the dough ingredients in a large bowl, stirring them together until they form a ball.
- Knead by hand for 10 to 12 minutes.
- If mixing and kneading your dough using a freestanding mixer fitted with a dough hook:
- Add the dough ingredients into your mixer bowl.
- Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes.
- Your dough should be lovely and smooth and elastic.
THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.
- Place your dough in a large greased mixing bowl and cover.
- Leave to rest in a warm place for at least one and a half hours or until doubled in size.
- Transfer the dough to a floured work surface and divide into 60 g portions, around 12 to 15 pieces.
- Shape the dough pieces into rectagles – the longest side should be about 7 cm.
- Divide the marzipan into 10 g pieces and shape them into rolls 6 cm long.
- Place a piece of marzipan onto an oblong of dough (see photo)
- Gently roll up and seal each end of your mini Stollen with your fingers.
- Place in the mini loaf tin or on your baking tray.
- Bake in the oven for about 25 minutes until golden brown.
- Leave to cool for about 5 minutes before removing the mini loaves from the tin and place on a cooling rack.
- To finish your Mini Stollen, dip each mini loaf into the melted butter and then into the icing sugar.
- If you don’t want to eat them all, they do freeze well.
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Mini Stollen Loaves have been entered into Treat Petite created by Stuart over at CakeyBoi & hosted by Kat at The Baking Explorer.