Delicious Bite-Size German Christmas Stollen
Prep time
Cook time
Total time
Here's (nearly) traditional Dresden-style Christmas stollen that's been made into bite-size morsels in a recipe that's easy to make and shape, fast to bake, and perfectly delicious!
Recipe type: Yeast Breads
Cuisine: German
Yield: 36 pieces
  • 1/2 cup (2-3/4 oz, 78 grams) zante currants
  • 1/2 cup (3 oz, 84 grams) golden raisins
  • 1/2 cup (3-1/2 oz, 100 grams) candied citron
  • 1/4 cup (2 fluid oz) spiced rum such as Sailor Jerry or Captain Morgan
  • 2-1/4 teaspoons (1 pkg) active dry yeast
  • 1/4 cup (2 fluid oz) water, lukewarm
  • 1/2 cup (4 fluid oz) whole milk, lukewarm
  • 1 cup (4 1/4 oz, 120 grams) all-purpose flour
  • all of the sponge
  • 2-1/2 cups (10-1/2 oz, 300 grams) all-purpose flour
  • 6 tablespoons (3 oz, 85 grams) softened butter
  • 1/3 cup (2-3/8 oz, 67 grams) granulated sugar
  • 1-1/4 teaspoons regular table salt or 1-1/2 teaspoons kosher salt
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • zest of a large lemon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup (2 1/2 oz, 71 grams) slivered almonds
  • 1/2 cup (4 oz, 113 grams) butter, melted
  • 1-1/2 cups (10-1/2 oz, 300 grams) granulated sugar or 2 cups (8 oz, 227 grams) confectioners' sugar, sifted plus additional for serving.
  1. Combine the fruit and spiced rum in a jar or bowl with a tight cover, and set aside for 2 hours or overnight, shaking or stirring occasionally.
  2. To make the sponge, combine the water and yeast and allow to sit for a few minutes, then whisk in the milk and flour until smooth.
  3. Cover, and set aside for 30 minutes.
  4. To make the dough, combine the sponge and the dough ingredients (except for the fruit and almonds) in the bowl of a stand mixer with the flat paddle attached, and mix until all the flour is mostly incorporated.
  5. Switch to the dough hook and knead for 5 minutes on medium low until the dough is soft, smooth, and shiny, then add the soaked fruits, along with any liquid, and almonds.
  6. Knead until the fruit and nuts are well distributed.
  7. Cover the dough and let rise for 1 1/2 to 2 hours till puffy and almost doubled.
  8. Turn the dough out onto a lightly oiled counter and divide it into 36 pieces, rolling each piece into a smooth ball.
  9. Place the balls on a greased or parchment-lined baking sheet, leaving about 1" between them. Cover and let rise for about 45 minutes, until the balls are puffy.
  10. Bake in a preheated 350°F oven for about 18 to 22 minutes, until they're light golden brown. Remove from the oven and cool for 5 minutes then roll in melted butter, then in either granulated or sifted powdered sugar.
  11. Allow to cool completely before storing in plastic bags.
  12. Store at room temperature for up to a week, or freeze for longer storage.
Time shown is for hands-on active time only.
If you prefer to use powdered sugar for covering the stollen, you'll want to roll them in powdered sugar again just before serving.
Recipe by MJ Bakes A Lot at