Mini Stollen

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Mini Stollen
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45 min.
ready in 2 h. 20 min.
Ready in


30 grams Candied lemon
30 grams candied orange
75 grams ground, blanched almonds
80 grams Rum raisin
½ cube Yeast (approximately 21 g)
2 tablespoons sugar
50 milliliters lukewarm milk
100 grams Pastry flour (type 550)
50 grams Marzipan
1 egg
1 drop Bitter almond oil
50 grams soft butter
1 pinch salt
200 grams Pastry flour t(type 405)
50 grams melted butter (for brushing)
125 grams powdered sugar (for dusting)
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Preparation steps


Finely chop the lemon and orange peel. In a bowl, stir the lemon and orange peel with the ground almonds and raisins. Crumble the yeast into the almond mixture and stir in 1 pinch of sugar and some of the milk until thoroughly combined. Sift the type 550 flour into the almond mixture and knead with the dough hook of a hand mixer until smooth. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 15 minutes. The dough will show cracks.  

Cut the marzipan into small pieces. Knead into the dough along with the egg, almond oil, butter and salt. Add the remaining sugar and some milk to the dough, and knead until smooth. Cover with a kitchen towel and allow to rise in a warm place until doubled in size, about 1 hour.


Preheat the oven to 180°C (approximately 350°F).


Divide the dough into 2 portions. Shape each into a 4 cm (approximately 1 1/2 inch) diameter log and flatten slightly to 1 cm (approximately 1/4 inch) thick. Cut into 5 cm (approximately 2 inch) pieces. Shape each piece into small logs. Place on a parchment-lined baking sheet. Cover and allow to rise for 10 minutes.

Bake on the middle rack until an inserted toothpick comes out clean, about 15-20 minutes. Brush with melted butter and allow to cool on a wire rack. Dust with powdered sugar before serving.