Stollenkonfekt – German Mini Stollen for the Holidays | Himmlisches Stollenkonfekt – Klassisches deutsches Weihnachtsgebäck

These German Stollen Mini-Confections (Stollenkonfekt) combine rich butter-soaked dough, rum-soaked fruit, chopped almonds and sweet powdered sugar into little bite-sized Christmas treats. Ideal for gifting, festive gatherings or cozy evenings by the fire. 

 

🎄 German Stollen Confectionery (Stollenkonfekt)

Traditional German Christmas Treat

When the holiday season arrives, few confections bring more warmth and delight than these German Stollen Mini-Confections, or Stollenkonfekt. Inspired by the classic fruit-and-nut loaves from bakeries in Germany, this version makes bite-size treats with all the flavour of the original — rum-soaked raisins, almonds, citrus peel, and a rich butter bath before the final snowy sugar coating. Whether you’re sharing with friends, gifting to loved ones, or simply indulging with a cup of mulled wine, these treats are both nostalgic and festive. 

Check out more delightful Christmas Recipes Nigellas Rocky Road Bars +  Bars + German Honey Gingerbread + Almond Sandwich Cookies + Lebkuchen Bars + Berlin Honeybread + Linzer Cookies + Mincemeat Pie + Nanaimo Bars 

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Ingredients

Fruit Mix

• ¾ cup raisins

• ¾ cup cranberries

• ½ cup candied orange peel

• ¼ cup candied lemon peel

• ¾ cup chopped almonds

• 4 tbsp dark rum

Pre-Dough

• 3 cups flour

• 2 tsp cinnamon

• ¼ cup sugar

• ½ cup warm milk

• 1 cube fresh yeast (42 g) or 2¼ tsp active dry yeast

Butter-Sugar Mixture

• 1 cup butter, softened

• 1 cup powdered sugar

• 4 tbsp chopped almonds

• 4 tbsp powdered sugar

• 2 tbsp Amaretto

Finishing

• 1⅓ cup melted butter (important)

• 1⅓ cup powdered sugar

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Instructions

1. Soak the fruit
   Pour the rum over raisins, peel, and almonds. Cover and let steep at least 1 hour (overnight is best).

2. Prepare the pre-dough
   Sift flour, sugar, cinnamon, and a pinch of salt into a bowl.
   Make a well in the center, pour in the warm milk, and crumble in the yeast.
   Mix gently, cover, and let rise 15 min in a warm spot.

3. Make the butter-sugar mixture
   Beat butter and powdered sugar until fluffy.
   Finely grind almonds with powdered sugar, add enough Amaretto to form a paste, and combine with the butter mixture.

4. Combine
   Mix the pre-dough with the remaining flour, then fold in the butter-sugar mixture and soaked fruit.
   Cover and let rise another 30 min.

5. Shape
   Roll dough into thick ropes and cut into 2 cm (¾ in) pieces.
   Place on parchment-lined baking sheets, leaving 2 cm between pieces.
   Cover and rest 10 min.

6. Bake
   Bake at 375 °F / 190 °C for about 15 min, until edges are golden.

7. Coat with butter & sugar
   Melt the butter.
   While still hot, dip each piece in butter and roll in powdered sugar until fully covered.
   Cool on parchment-lined racks.

8. Store & rest
   Place in airtight tins and let mature for at least two weeks — the flavor deepens beautifully.

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Serving Ideas

Perfect with coffee or mulled wine, or wrapped as small Christmas gifts.
They keep for weeks and taste even better as they age.

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🏷️ Labels

Christmas Baking, German Recipes, Holiday Cookies, European Desserts, Stollen Recipe, Stollenkonfekt, Festive Baking

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Himmlisches Stollenkonfekt – Klassisches deutsches Weihnachtsgebäck

Stollenverführung im Pralinenformat – ein klassisches deutsches Weihnachtsrezept, das nach Butter, Zimt und Rum duftet.
Etwas aufwendiger als andere Plätzchen, aber jede Minute wert!

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Zutaten

• 250 g Rosinen

• 100 g Orangeat

• 75 g Mandeln, gehackt

• 40 ml Rum

Vorteig

• 500 g Mehl

• 2 TL Zimt

• 50 g Zucker

• 125 ml Milch

• 1 Würfel Hefe

Butter-Zucker-Masse

• 200 g Butter

• 125 g Puderzucker

• 25 g Mandeln, gehackt

• 25 g Puderzucker

• 2 EL Amaretto

Zum Wälzen

• 300 g Butter

• 300 g Puderzucker

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Zubereitung

Rosinen, Orangeat und Mandeln mit Rum begießen, abdecken und durchziehen lassen.
Mehl, Salz, Zucker und Zimt sieben, Vertiefung eindrücken, Milch hineingießen und Hefe hineinbröckeln.
Leicht verrühren, 15 Minuten gehen lassen.
Butter mit Puderzucker cremig schlagen. Mandeln mit Puderzucker fein mahlen, Amaretto zugeben und mit der Buttermasse mischen.
Vorteig, Butter-Zucker-Masse und Früchte vermengen, 30 Minuten ruhen lassen.
Finger­dicke Rollen formen, 2 cm Stücke schneiden, auf Bleche legen, 10 Minuten gehen lassen.
Bei 200 °C Ober-/Unterhitze ca. 15 Minuten goldgelb backen.
Noch heiß in Butter tauchen, in Puderzucker wälzen, auf Gittern abkühlen lassen.
In luftdichten Dosen mindestens zwei Wochen ziehen lassen.