Recipes Bread & Dough Recipes Sweet Doughs Mini Stollen Bites Back to Sweet Doughs Mini Stollen Bites Total Time 2h 0m Prep Time 1h 30m Bake Time 30m Serves 24 Skill Level Intermediate 1 Review 1 star rating Share This traditional German recipe is a great alternative to Christmas cake and fabulous as party nibbles. Method Place the milk and yeast into a bowl and mix well. Leave for about 5 minutes. 100ml Milk (Whole, Warm) 14g Allinson Easy Bake Yeast Sift the salt, sugar, flour and mixed spice into a large bowl. Add the dried fruit, almonds and butter and mix well. A pinch Salt 50g Billington's Unrefined Golden Caster Sugar 225g Allinson's Strong White Bread Flour 1 tsp Mixed Spice 200g Dried Mixed Fruits 25g Almonds (Ground) 50g Butter (Unsalted) Next add the milk/yeast mixture and mix well, then add the egg and stir well to form a dough. 1 Egg(s) (Free Range) (Beaten) Knead the dough for 5-6 mins then cover and leave to prove in a warm place for 20 minutes. Top Tip: How to Knead Dough How to Knead Dough Find out more Use your hand to scrape the dough onto the work surface With lightly floured hands, scrape the dough into a ball Take the dough and push it forward and turn it back upon itself Turn the dough every time you push it for about 5-10 minutes until the texture of the dough becomes really springy and you have a smooth soft dough Let's start at the beginning. This tutorial will help you get to gribs with the basics and show you what you 'knead' to know. Kneading the dough makes the end result of your bread light, airy and chewy. The kneading process helps develop the gluten in your bread which prevents them from being flat and tough. Turn the dough out onto a lightly floured surface and knock back the dough using your hands and then knead the dough for 3-4 mins. Roll the dough out to a flat rectangle about 24cm x 20cm. Roll out the marzipan to a rectangle about 12cm x 10cm, then place this onto half of the dough and fold over the other half and pinch the edges to seal. 250g Marzipan Place this onto a greased baking tray, cover and leave in a warm place to prove for about 1 hour. Preheat the oven to 180°C (160°C fan, gas mark 4). Place the stollen in the oven and bake for about 40 mins until golden brown and cooked through. To finish the stollen brush with the melted butter and immediately dust generously with icing sugar. 25g Butter (Unsalted) (Melted) 50g Silver Spoon Icing Sugar Let's Bake The easiest way to follow a recipe Christmas Christmas Leftovers Party Recipes Reviews 18 December 2017 1 star rating I made these but they were awful. I followed recipe and double checked everything but they didn’t rise either time and when I baked it, the final result was very dry (dough itself was quite wet) Should it be strong plain flour instead? Does anybody else have any tips or tweaks where these have turned out as they should? Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Stollen Bites 100ml Milk (Whole, Warm) 14g Allinson Easy Bake Yeast Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid. A pinch Salt 225g Allinson's Strong White Bread Flour This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta. 1 tsp Mixed Spice 200g Dried Mixed Fruits 25g Almonds (Ground) 50g Butter (Unsalted) 1 Egg(s) (Free Range) (Beaten) 250g Marzipan 50g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. For the Topping 25g Butter (Unsalted) (Melted) 50g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream.