These mini stollen are prefect in bite size pieces especially when they are still warm from the oven. Be careful though with the hot marzipan when it is out of the oven as it is really hot and can burn. A lot of people are not fans of marzipan but I love it so I tried to incorporate as much as I could in the filling and the rum just adds an extra flavour to the dough. The raisins can also be soaked in the rum the night before but I prefer it incorporated in the dough as it gives a more even flavour instead of little bursts. This recipe has a few more ingredients than my typical recipes and it does take time to allow the dough to rise but it is really worth the wait and effort.
- 500g Plain Flour
- 3 tbsp Honey
- 10g Dried Yeast
- 150g Butter, melted
- 250ml Milk
- 1 tsp Mixed spice
- 200g mix of raisins and dried cranberries
- 100g Mixed peel
- 5g Salt
- 200g Marzipan
- 4tbsp Rum
- Mix flour, yeast, mixed spice and salt in a bowl.
- Add in the butter, rum and milk.
- Mix until well combined.
- Place onto a floured surface and knead, folding in the raisins and mixed peel.
- Cover and leave to rise in an oiled bowl for an hour.
- Roll out into a rectangle on a floured surface approx 3mm in thickness.
- Brush the surface with melted butter and roll out the marzipan.
- Place the marzipan on the dough, leaving half of the dough free to fold over.
- Cut into bite size pieces and place on a tray lined with grease proof paper.
- Leave for an hour to rise.
- Preheat the oven to 200 degrees and brush the surface of the dough with milk.
- Pop into the hot oven for approx 25 mins until golden.