Stollen Confectionery Made Quickly

5 from 9 votes
Course Dinner
Cuisine European
Servings 8 people
Calories 450 kcal



  • 500 g Flour
  • 120 g Sugar
  • 2 tsp Cinnamon
  • 125 ml Milk lukewarm
  • 1 cube Yeast fresh
  • 100 g Chopped almonds
  • 40 ml Rum
  • 250 gr Raisins
  • 200 g Marzipan chopped
  • 200 g Butter
  • 100 g Orange peel chopped
  • 200 g Liquid butter
  • 200 g Powdered sugar


  • Let the yeast in the milk rise with a teaspoon of sugar for about 10 minutes. Mix the raisins with the rum.
  • Put the flour with the sugar, cinnamon and butter in the food processor. Add the yeast milk and knead everything through.
  • Transfer the dough to a bowl and let it rest for 2 hours, covered. Danger !! This dough does not rise that much (this is due to the heavy ingredients)
  • Roll out the dough on a little flour into a plate and spread the marzipan cubes on top.
  • Now roll up the sheet of dough and cut it into 4 sticks (see photos) Since the dough is a bit sticky, always use some flour.
  • Cut the individual strands of dough into 2 x 2 cm pieces and place on a baking sheet lined with baking paper
  • The confectionery should bake for 12-14 minutes at 200 ° convection
  • Dip the still warm confectionery in the melted butter and toss in powdered sugar.
  • Note 1: Cut the marzipan with a little powdered sugar (then it will not stick) Note 2: If you like it less fat, only coat the pastries with butter. Note 3: Let the pastries soak in a tin can for at least 3 days.
  • Another tip: Pour the melted butter into a cup so that you can dip the pastry better.


Serving: 100gCalories: 450kcalCarbohydrates: 46.9gProtein: 5.5gFat: 26.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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