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.
To blanch whole almonds, place them in a heatproof bowl and cover with boiling water. Let sit for 10 minutes, and then drain off the water. The almond skin will be quite loose and can be either pushed or scraped off.
Recipe information
Yield
Makes about 36 pieces
Ingredients
Dough:
Topping:
Preparation
Step 1
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
Step 2
To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
Step 3
In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
Step 4
Using your hands, pinch off golf ball–size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.
Step 5
Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners’ sugar and Vanilla Sugar in a small bowl and whisk to combine.
Step 6
Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners’ sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.
Step 7
When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners’ sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.
Recipe notes
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