It may be a few months until Christmas, but Luisa Weiss’s Classic German Baking Stollenkonfekt (p257) are easy-to-make, mini-cake bonbons which are spicily delicious any time of year.
I’ve made them gluten-free and suggest yoghurt for the original quark. They taste best when stored a few days before serving (but if you can’t wait – serve immediately!).
Makes: 2 dozen bonbons
For the dough:
- 250g full-fat Greek-style yogurt (if you have quark, leave out the lemon juice and salt)
- 1/2 unwaxed lemon: finely-grated zest, and a quick squeeze of juice
- 1/2 tsp salt
- 100g unsalted butter, softened
- 80g caster sugar (golden or white)
- 1/2 tsp vanilla extract
- 320g self-raising gluten-free flour
- 2 tsp gluten-free baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom (approx 3-4 whole green cardamom pods, seeds removed and heartily crushed)
- 75g whole skinned almonds, roughly chopped; or, shop-bought chopped/skinned almond pieces
- 150g raisins
For the topping:
- 100g unsalted butter – can be cold as it will be melted
- 1 tablespoon vanilla extract
- 100g icing sugar, plus additional for serving
- 2 baking trays
- Baking/parchment paper to line trays
- Citrus zester
- 2 mixing bowls, 1 large and 1 medium; plus 2 small bowls for yogurt and icing sugar
- Electric mixer (hand-held, or stand)
- Wooden spoon
- Cooling rack
- Small saucepan (a milkpan will do)
- Icing sugar duster, to serve
Making the dough:
- Preheat oven to 180 C (160 C fan assisted). Line both baking trays with paper.
- Stir the yogurt, lemon juice, and salt together in a small bowl and leave whilst you start Step 3.
- Cream the butter and sugar together at medium-high speed in a large bowl until well fluffy. Add the yogurt and vanilla extract, and continuing beating at high speed until very smooth (it may look slightly grainy even after 3-4 min’s at high speed; that’s OK).
- In a medium bowl, stir the lemon zest, flour, baking powder, and spices together with a fork. Add to the large bowl and mix manually with a wooden spoon just until fully moistened. Gently stir in the almonds and raisins until evenly distributed.
- Take pieces of dough about 40g each. Handling as gently as possible, roll into 2″ balls. Put on the prepared baking sheets 3x4. (The dough is very sticky – you’ll want to clean your hands once or twice.)
- Bake for 30 minutes, turning the trays halfway through for even baking. When they’re golden brown, remove the trays from the oven to a cooling rack.
Making the topping:
- Whilst the stollen bonbons are baking, melt the butter over a low heat in a pot on the hob. When fully melted, take off the heat and stir in the vanilla.
- Put the icing sugar in a small bowl.
- Dip each freshly-baked bonbon in the melted butter, then roll in the sugar and put back onto the baking trays to cool.
- When the bonbons are completely cool, store in an airtight container with layers separated by baking paper. Leave for 3-4 days on the counter before serving.
- Dust again with icing sugar to serve. Any remaining bonbons will keep stored at room temperature in an airtight container for up to 2 weeks.