Stollenkonfekt – this is Christstollen baked as little bits. I saw it often in the last weeks in the supermarket. And I thought “I can do some of this delicious bits by my own!” This was the beginning of this recipe. I made some adjustments in my favourite Christstollen recipe, increasing the amount of water roux to prevent drying out in the oven and cutting the marzipan into the small cubes. I halve the recipe so it will yield one tray of Stollenkonfekt.
And because the Stollenkonfekt is so small, no one will recognise when you taste one or two still oven warm. They then already delicious, moist and fluffy. That makes it even harder to wait the one or two weeks of rest a stollen needs so the different flavours can infuse and melt together. But the taste is worth the patience. The crumb gets denser during that time and stays incredible moist. A perfect little bit of stollen in a size which fits on every christmas cookie plate.