Mini Stollen Loaves

Delicious Mini Stollen are studded with fruit, spiced with Christmas flavours & have a wonderful marzipan centre. They make a fab alternative to Christmas cake & are perfect for gifting too !

These little sweet treats are even more delicious to eat warm as the marzipan oozes out of the middle.

5 from 17 votes

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Course: Afternoon Tea, Christmas Baking, Sweet Treat

Cuisine: German

Prep Time: 20

Cook Time: 25

Proving time: 1 45

Total Time: 2 30

Servings:

Calories: 349kcal

Author: Sarah James

Equipment

Stand Mixer
Mixing Bowl
1 mini loaf tin or lined baking tray
2 x shallow bowls or dishes for coating the baked stollen
Sieve

Ingredients

Sweet Dough:

450 g bread flour
1 tablespoon instant yeast
3 tablespoons sugar
¼ teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
50 g softened unsalted butter
250 ml buttermilk or half milk and half natural yoghurt
100 g raisins
75 g sultanas
75 g chopped candied orange and lemon peel

Filling:

225 g marzipan/almond paste

Icing coating:

75 g melted butter
2 tablespoons Optional: Amaretto
150 g sifted icing sugar/powdered sugar

Metric - US Customary

Instructions

Warm your buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power.
Make the dough - I use a stand mixer so it's simply a matter of placing the dough ingredients in the bowl and setting a slow speed for around 10 minutes until the dough is smooth and elastic.
Alternatively, place your dough ingredients in a large bowl and mix by hand until they come together before kneading the dough on a work surface.
Place your dough in a greased bowl and cover.
Leave in a warm place for about one and half hours or until doubled in size.
Once doubled in size, turn out your dough and divide into 15 equal pieces (about 60g each)
Shape and flatten the dough pieces into rough almost oval shapes slightly straighter on one side – the longest side should be about 7 cm.
Divide the marzipan into 15 equal portions (about 15g each) and shape them into rolls 6cm long.
Place a marzipan roll onto each piece of dough.
Gently roll up the dough around the marzipan and seal each end of your mini Stollen with your fingers.
Place in the mini loaf tin or on your baking tray.
Cover and leave to rise for about 45 minutes.
Bake in a preheated oven at 400°F / 200°C Fan / 180°C / Gas Mark 6 for 25 minutes until golden brown.
If using a loaf tin, 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 dust with icing sugar.

Video

Notes

How to store

Fresh is best but Mini Stollen Loaves will keep for 2 to 3 days stored in an airtight container.

Can you freeze Mini Stollen ?

Yes you can but it is best to freeze the loaves unadorned. Christmas time can be hectic so having ready baked Mini Stollen in your freezer is really handy and a great way to get ahead with your baking.. Dipping and dusting the loaves takes no time at all.
Simply defrost them at room temperature before dunking in melted butter and amaretto mix and then sprinkling with icing sugar.