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Marzipan Stollen pops

Marzipan Stollen Pops

Course Dessert
Cuisine German
Keyword Stollen Pops
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 55 minutes
Total Time 45 minutes
Servings 3 dozen
Author Lora Wiley-Lennartz

Ingredients

  • 3/4 cup dried fruits cranberries, currants, raisins or a mix of whatever you have on hand
  • Dark rum for soaking
  • 5 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup of sugar
  • 1 package of dry yeast
  • 1 + 1/2 cups butter
  • 1/2 cup lukewarm milk
  • 1+1/2 cups chopped almonds
  • 9 ounces marzipan rolled into 1-inch pieces
  • 6 tablespoons butter
  • 3/4 cup powdered sugar
  • 4+1/2 tablespoons vanilla scented sugar

Additional Supplies:

  • Popsicle sticks

Instructions

  1. Soak the dried fruit in rum for about 2 hours.
  2. Whisk together flour, salt, sugar, and yeast.
  3. Melt the butter. Add the milk to the melted buttermilk and pour into dry mixture.
  4. Knead the mixture until a shiny dough forms. It will be somewhat crumbly but should stick together when you squeeze it.
  5. Cover the bowl with a dishtowel and leave for 30 minutes.
  6. Drain the dried fruit. Reserve the liquid for baking or to use in cocktails if you wish (I throw it into my homemade Glühwein).
  7. Roll out the dough onto a lightly floured surface.
  8. Evenly distribute the chopped almonds over the top. The sprinkle the rum infused dried fruit over the almonds, Fold the dough and knead it for a few minutes to evenly incorporate the nuts and fruits.
    Stollen dough
  9. Cover the bowl with a dishtowel and let rise 15 minutes.
  10. Roll the marzipan into small 1/2 in diameter sized balls.
  11. Pull off one small ball of dough at a time (about 3x the size of the marzipan ball). Make a well with your finger, put marzipan piece in and fold the dough over covering it completely. The idea is to put the marzipan in the middle of the dough, then roll between your palms to create a ball shape.
    Marzipan Stollen pops
  12. Place the marzipan stuffed dough balls on a baking sheet. Cover with a dishtowel and let rest for another 10 minutes.
  13. Preheat oven to 350 F.
  14. Melt the remaining 6 tablespoons of butter and lightly brush the stollen bites.
  15. Place them in the oven and Bake for 20-25 minutes or until they turn slightly golden. The bottoms will be brown. Don't worry about this as they will get a powdered sugar coating and you won't see the browned part.
  16. Remove from oven and transfer to a wire rack.
  17. While the stollen bites are warm, gently push the popsicle stick into each piece, about 3/4 of the way in.
  18. Let cool.
  19. Mix together the powdered sugar and vanilla sugar.
  20. Heat the remaining butter if it has solidified.

  21. Brush the tops and sides of each stollen bite with butter and then dip each pop into the vanilla sugar mix, rolling to coat them completely. To do this, I found it best to pick up the pops by the stollen part and not the stick. 

  22. Plate and serve.

Recipe Notes

Be Aware: You must marinate the dried fruit in the rum at least 2 hours before using in the recipe. Overnight is fine as well.