Bite-size stollen (Stollenkonfekt) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 257) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow stollen to rest 3-4 days before serving.

  • anya_sf on December 20, 2024

    As others have said, the flavor of stollen with much less work. Strained Greek yogurt worked instead of quark. I also had to bake them the day after making the dough and they were fine. I got 30 cookies (about 30 g each). Tasted the day of baking (I had to because one crumbled) and 2 days later, the spice level was still quite strong. Four days after baking, the spices were perfect for my taste, although half were gone at that point, so others clearly liked them sooner.

  • Astrid5555 on December 15, 2022

    Much quicker to make than a real stollen and perfect for adding to a cookie box. Delicious!

  • Nancy402 on December 12, 2021

    These made my kitchen smell amazing! Made the quark in my Instant Pot the day before, and made homemade vanilla sugar with a vanilla bean. Next time will put a teeny ball of marzipan in the middle of each roll, just for the fun of it, but these are delicious and festive as-is.

  • TrishaCP on December 27, 2020

    These are really delicious and so easy to pull together. I subbed a cup of candied orange and candied lemon peel for raisins, which aren’t my favorite. With all of the candied citrus peel I also omitted the lemon peel. I didn’t do the best job of maintaining the same size for each mini stollen- the slightly larger ones had the best bake as they didn’t get as dry.

  • jessekl on December 24, 2017

    These are delicious! A few notes that I want to remember for next time: -Instead of the Vanilla Sugar I added some cardamom to the powdered sugar. YUM. -Soaking the fruit in the rum instead of adding it directly to the mix would be delicious. -I used a small ice cream scoop for these. Turns out they need to be rolled into a ball for a better shape than just dropping them onto the baking tray.

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