Stollen Bites
Serves 230 mins prep40 mins cook
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!
0 servings
What you need
cup powdered sugar
tbsp cranberries
tbsp tart apple
tbsp pecan halves
tbsp raisin
tsp vanilla extract
cup unsalted butter
oz yeast
cup sugar
Instructions
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.View original recipe