Stollen Bites

Side view of a stack of stollen balls being dusted with powdered sugar.

4.50 from 2 votes

Stollen bites have all the flavors of a classic German Christmas Stollen, with dried fruit and rolled in powdered sugar, but in individual cookie form!

Prep Time30

Cook Time30

Proofing time1 15

Total Time2 15

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cookies, dried fruit, stollen

Servings:

Calories: 294kcal

Equipment

Stand Mixer

Ingredients

Dough

375 grams ap flour
100 grams granulated sugar
7 grams instant yeast
125 ml milk lukewarm
150 grams butter softened
1 egg
1 tsp vanilla extract
1 lemon zested

Add-Ins

45 grams raisins
65 grams pecans finely chopped
40 grams dried tart cherries roughly chopped
40 grams dried cranberries
50 grams candied orange peel
50 grams candied lemon peel
65 ml rum

Topping

150 grams butter melted
300 grams powdered sugar

Instructions

Add-ins

In a medium bowl, stir together all of the add ins, including the rum.
Cover the bowl and set aside.

Make the Dough

In the bowl of a stand mixer, whisk the flour, sugar, and yeast together.
Pour in the milk and add in the remaining dough ingredients.
Knead the dough for 10-15 minutes, with the dough hook attachment on medium low speed, until it is smooth and the sides of the bowl are clean.
Place the dough into a lightly greased bowl and cover it with plastic wrap or a damp towel.
Set somewhere warm for 30- 45 minutes until the dough has doubled in size.
Once doubled, pour in the add-ins and knead again until fully combined.
Cover and set aside for 15 minutes.

Shape

Line two baking sheets with parchment paper or silicone baking mats
Once the dough has rested, divide it into 22 equal portions.
Work with one portion of dough at a time. Flatten it into a disk that is approximately 4"-5" in diameter.
Working in a clockwise direction, bring the edges of the disk into the center of the disk. Keep going until all of the edges are brought together into the center.
Pinch the edges together to make sure they stick together.
Place the ball of dough seam side down.
Shape your hand into a claw shape over the dough and roll the it around with the seam side down to help seal the bottom shut.
Place the shaped stollen balls on the prepared baking sheets, leave at least 2" between each cookie.
Cover the the baking sheets with a towel or plastic and set aside for 30 minutes.
Preheat the oven to 300 F and arrange two racks so that they divide the oven into thirds.

Bake the Stollen Balls

Once they have rested for 30 minutes, bake the stollen balls in the preheated oven for 25-30 minutes.
Rotate and swap the baking sheets after 15 minutes to ensure even browning and baking.
Once golden brown, remove the cookies from the oven and place on wire racks to cool for 10 minutes.
After 10 minutes, roll each cookie in the melted butter and then in a bowl of powdered sugar.
Once each cookie has been coated, re roll all of them in the powdered sugar and place on wire racks to cool fully.

Notes

These are delicious immediately but if possible they get better with time! Store in an airtight container at room temperature for 1-2 weeks. Re roll in powdered sugar before gifting or serving.

Nutrition