Stollen Bites

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Stollen Bites

star rating (8) rate this recipe »
Published prior to 2008

Tiny, bite-sized stollen are perfect to put in a pretty bag and give as a gift.

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (6 ounces) lukewarm water
2 teaspoons instant yeast

1/2 cup (2 3/4 ounces) dried pineapple, chopped in 1/4" dice
1/2 cup (2 3/4 ounces) golden raisins or dried cranberries
1/2 cup (3 ounces) candied cherries, snipped into quarters
2 tablespoons (1 ounce) rum or brandy

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
6 tablespoons (3 ounces) softened butter
1/4 cup (1 1/2 ounces) Baker's Special Dry Milk or nonfat dry milk powder
1/3 cup (2 3/8 ounces) granulated sugar
1 1/4 teaspoons salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon orange zest or 1/8 teaspoon orange oil
1/2 cup (2 1/2 ounces) toasted almonds, chopped

1/2 cup (1 stick, 4 ounces) butter, melted
2 cups (8 ounces) confectioners' sugar, glazing sugar, or non-melting sugar

Making the sponge: Mix together and set aside for 1 hour, or for up to 4 hours.

Mixing the fruit: Mix together and set aside to allow the fruit to absorb the liquor.

The dough: Combine the sponge and the dough ingredients (except for the almonds), and mix and knead to make a soft, shiny, elastic dough. Towards the end, knead in the soaked fruits (along with any liquid) and almonds. Allow the dough to rise, covered, for 1 1/2 to 2 hours.

Turn the dough out onto a work surface and divide it into 40 pieces, rolling each piece into a ball. 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. Bake the stollen bites in a preheated 350°F oven for about 18 minutes, until they're light brown. Remove from the oven and cool for 10 minutes. Toss stollen in the melted butter, then the confectioners' sugar. Allow to cool completely before wrapping and storing. Stollen bites keep well for a week at room temperature; freeze for longer storage. Toss with confectioners' sugar again just before serving, if desired. Yield: 40 bites.

Stollen shortcut! Make our stollen mix, then shape and bake into stollen bites as directed above.


  • star rating 12/29/2014
  • sandra wolfe from KAF Community
  • Fabulous....want to add almond paste or marzipan to it next year. I wondered if anyone has tried that? Share your thoughts and amounts if you have.
  • star rating 12/23/2014
  • Carolyn from Ontario, Canada
  • These are AMAZING! The things I changed were using mixed candied fruit in place of the pineapple, and throwing in a few dried cranberries because I was a litle short on the candied cherries. The other change I made was to brush the bites with butter, instead of tossing them in butter in a bowl - I think it was less messy, and it still accomplished the goal of imparting the butter and getting the sugar to stick. These are so good it's going to be hard to only save them for Christmas.
  • star rating 01/01/2013
  • Sandie from Calgary
  • I love this recipe! It's actually better than a stollen loaf AND you can keep them in the freezer and just pull out "just enough" when the mood strikes. Awesome
  • star rating 12/13/2011
  • jonie1988 from KAF Community
  • Love this recipe- have made it many times since it first appeared the catalog several years ago. I have found the dough to be a perfect consistency every time as written - it may appear dry, but once the brandy soaked fruits are added, it is smooth, shiny & perfect. I do mix this up in the ZO ABM. I use diced orange & lemon peel, & dried cranberries. Don't skip the brandy soak! Once I was out, & subbed juice & it was not the same! After the 1st rise, I've had great results by just portioning balls of dough right out of the "rising bowl" without punching down or rolling by using a #40 food service scoop. The texture is better that way - A tip that works for me for the final coating step: Take the largest bowl you have that has a lid - put all the stollen bites in the bowl , pour the melted butter over top, gently stir & coat;, then sift the powdered sugar over all, cover bowl & gently shake & turn -- Repeat w/more powdered sugar if necessary - Thanks, KAF, for a great recipe -
  • star rating 08/22/2009
  • from
  • This is a fabulously easy recipe that looks and tastes like you worked way too hard in the kitchen. I've made this for the last two years, friends and family now request it during the fall/winter holidays.
  • star rating 07/07/2009
  • Joan from Red Bud, IL
  • I have made these many times. It is an excellent recipe! I've made one change though. We like an almond flavored icing drizzled over the top after they have cooled.
  • star rating 12/30/2008
  • Marcia from NJ
  • I made this recipe up for the first time last christmas and gave them out as gifts. I heard nothing but raves over this recipe.
  • star rating 12/23/2008
  • York from Sturgeon Bay, WI
  • I am just going to try this recipe for the first time. I was listening to Wisconsin Public Radio, a program about baking with yeast. A woman called in with a question about regular stollen, which she found tedious to make, and she raved about this recipe. She directed us to the King Arthur Flour website. If this works out, I'll be back for more recipes. (The stars are based on the woman caller's raves.)