Stollenkonfekt – this is Christstollen baked as little bits. I saw it often in the last weeks in the supermarket. And I thought “I can do some of this delicious bits by my own!” This was the beginning of this recipe. I made some adjustments in my favourite Christstollen recipe, increasing the amount of water roux to prevent drying out in the oven and cutting the marzipan into the small cubes. I halve the recipe so it will yield one tray of Stollenkonfekt.
And because the Stollenkonfekt is so small, no one will recognise when you taste one or two still oven warm. They then already delicious, moist and fluffy. That makes it even harder to wait the one or two weeks of rest a stollen needs so the different flavours can infuse and melt together. But the taste is worth the patience. The crumb gets denser during that time and stays incredible moist. A perfect little bit of stollen in a size which fits on every christmas cookie plate.
- 150g Raisins
- 50g chopped almonds
- 30g Rum
- boiling Water
- 20 g flour Type 550
- 100g Milk
- 50g flour Type 550
- 50g cold Milk (ca. 15°C)
- 15g fresh yeast
- Water roux
- 200g flour Type 550
- 2g Salzt
- a pinch of mace, cardamom, cinnamon
- seeds of a half vanila been
- 35g sugar
- 125g Butter, room temperatur
- 30g candid orange peel
- 30g candid lemon peel)
- 100g Marzipan (frozen)
- 50g Butter
- 100g sugar
- 100g powdered sugar
The evening before: Mix almonds, raisins and rum in a bowl, then add boiling water until the fruit mixture is covered with water.
The next mornig: Mix flour, milk and yeast for the preferment. Ferment until the size double. For the water roux whisk milk and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Cream butter and sugar, then add water roux, preferment, flour, salt and spices. Knead until a homogenous dough forms, but be carful, the dough temperature should not become higher then 22°C.
Rest for 30 min. Drain raisins in the meantime, chop marzipan into cubes of 0.5cm x0,5cm, Chop the lemon and orange peels finely.
Knead the fruits and Marzipan in the dough. Knead just as long as you need to incorporate the fruits.
Flatten the dough to a thickness of 1.5. Cut into squares of 1.5x3cm.
Place on a paper lined baking tray and proof for 30 min.
Heat the oven to 180°C.
Bake for 20min.
Turn the still warm Stollenkonfekt in melted butter and then in sugar. Let it cool overnight, then cover thickly with powdered sugar. Store it at a cool place for at least one week (better two or more).
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.