Five a Month: Stollenkonfekt

Stollenkonfekt {by}

It’s that time of year again. No I am not talking about Christmas, I am talking about our Five a Month challenge. But Christmas is near by, so I decided to already take the challenge and bake something Christmas-y. The first Christmas baking of this year and to get even more into the Christmas Spirit, I already started to decorate my house 🙂 Are you also already in Christmas mood?

Last year I made a classical Christstollen, which gets even better in time, wrapped in aluminium foil. This year I am bit more inpatient and wanted to eat my Stollen right away, so I decided to make Stollenkonfekt as we call little pieces of Stollen. You can eat them right away, but of course you can also store them in an air tight container and the flavors will just intensify. Hmmmm….

Stollenkonfekt {by}

The five ingredients for this month were Brown Sugar, Pistachios, Chocolate, Vanilla Custard and Berries. I was first a bit puzzled by berries, as my first thought were obviously strawberries or raspberries. But they are not really in season, so I kept thinking what I should use… Until it hit me! Cranberries! Also count as berries, but are seasonal and I love them so much. And once I had the combination of pistachios and cranberries, something Christmas-y was quite obvious to me.

The vanilla custard however was a real challenge and troubled most of us I think… So I decided to cheat a little and not use the real vanilla custard but only the custard powder instead 😉 I was anyway planning to make my Stollen with fromage frais (quark) this year to make it nice and moist, so vanilla custard powder could actually work! It was a gamble that paid off in the end. My last concern was whether chocolate would really fit (my own ingredient after all, duhh), but than, Chocolate always fits doesn’t it? I added only a handful of dark chocolate, and I think it works quite nicely.

Have you already baked something Christmas-y or you think it is still too early? I am really excited what the other bloggers Laura, Tanja, Carina and Julia came up with! So please go over and visit their sites as well. The new ingredients for the next month will be:

  • Laura: Cinnamon
  • Tanja: Haselnuts
  • Carina: Maple Syrup
  • Julia: Apples
  • Me: Chestnuts

I am very excited about those ingredients and can’t wait to get going! I have already so many ideas in my mind, so lets official start Christmas Baking!

Love and hugs, rebecca

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  1. 500g Flour _(Mehl)_
  2. 1.5 Tbsp Baking Powder _(1 EL Backpuder)_
  3. 1 Tsp Vanilla Extract _(1 TL Vanille Aroma)_
  4. 1/2 Tsp Lemon Extract _(1/2 TL Zitronen Aroma)_
  5. 200g Dried Cranberries _(Getrocknete Cranberries)_
  6. 4 Tbsp Rum _(4 EL Rum)_
  7. 150g Brown Sugar _(Braunen Zucker, zB. Rohrohrzucker)_
  8. Pinch of Salt _(Prise Salz)_
  9. 1 Tsp Cinnamon _(1 TL Zimt)_
  10. 1 Tsp Cardamon _(1 TL Kardamon)_
  11. 40g Vanilla Custard Powder _(Vanillepudding Pulver)_
  12. 150g Butter, soft _(weiche Butter)_
  13. 1 Egg _(Ei)_
  14. 250g Fromage Frais _(Quark)_
  15. 100g Pistachios _(Pistazien)_
  16. 50g Dark Chocolate Chips _(Dunkle Schokoladen Stückchen)_
  1. Combine the rum and the cranberries and let soak for a few hours or over night if possible. _Lege die getrockneten Cranberries in Rum für ein paar Stunden, am besten über Nacht ein._
  2. Mix together all the dry ingredients: the flour, baking powder, spices, salt, vanilla custard powder and sugar. _Mische alle trockenen Zutaten wie Mehl, Backpuder, Zucker, Salz, die Gewürze und das Puddingpulver in einer Schüssel zusammen._
  3. Add the butter, fromage frais and the egg and mix well until smooth. _Gib die weiche Butter und den Quark sowie das Ei dazu und verknete alles zu einem glatten Teig._
  4. Add the cranberries, pistachios and chocolate and stir well until everything is well distributed. _Gib die Cranberries, die Pistazien und die Schokolade dazu und knete noch einmal alles gut durch so dass alle Zutaten gut im Teig verteilt sind._
  5. Get the dough out on a floured working space and roll it out, about 1 cm thick. Cut long stripes of about 5 cm wide. Fold 1 cm of the dough over and than cut pieces of 4 cm.
  6. Lay them on a baking try lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes or until golden. _Gib den Teig auf eine bemehlte Arbeitsfläche und rolle ihn etwa 1 cm dick aus. Schneide ca 5 cm breite Streifen vom Teig ab und falte 1 cm vom Teig über. Schneide dann 4 cm breite Stücke ab und lege sie auf ein mit Backpapier bekleideted Backblech._
  7. In the meantime melt some butter and as soon as the Stollenkonfekt comes out of the oven, brush it with the melted butter and dust with a thick layer of Icing Sugar! _Backe das Stollenkonfekt für ca 20 minuten in einen vorgeheizten 180°C heissen Ofen oder bis die Ränder golden sind. In der Zwischenzeit schmelze die Butter und bestreiche das noch heise Konfekt damit sobald es aus dem Ofen ist. Bestäube alles dick mit Puderzucker_
  8. Store the Stollenkonfekt wrapped in aluminium foil or in a cookie dose. _Lagere das Konfekt sobald es total ausgekühlt ist eingewickelt in Aluminiumfolie oder in einer Keksdose._
Icing Sugar

2 thoughts on “Five a Month: Stollenkonfekt

  1. Thank you so much for all your lovely comments at my blog.
    All your cookies, cakes and sweet things look soo good and yummy.
    Have a great christmas baking time.
    Love Fanny

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