Mini Stollen Bites

  • Total Time

    2h 0m
    • Prep Time

      1h 30m
    • Bake Time

  • Serves


  • Skill Level

  • 1 Review

    1 star rating


This traditional German recipe is a great alternative to Christmas cake and fabulous as party nibbles.


  1. Place the milk and yeast into a bowl and mix well. Leave for about 5 minutes.

    • 100ml Milk (Whole, Warm)
    • 14g Easy Bake Yeast (we like Allinson)
  2. 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 Unrefined Golden Caster Sugar (we like Billington's)
    • 225g Plain White Flour
    • 1 tsp Mixed Spice
    • 200g Dried Mixed Fruits
    • 25g Almonds (Ground)
    • 50g Butter (Unsalted)
  3. 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)
  4. 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
  5. 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.

  6. 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
  7. Place this onto a greased baking tray, cover and leave in a warm place to prove for about 1 hour.

  8. 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.

  9. To finish the stollen brush with the melted butter and immediately dust generously with icing sugar.

    • 25g Butter (Unsalted) (Melted)
    • 50g Icing Sugar (we like Silver Spoon)

Let's Bake

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  1. 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?

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