CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small stollens in flat stockings, a soft and wide elbow, irregular icing sugar. Dried fruits visible in the crumb and a cut boot reveals the marzipan, no ribbon or character.
Suggestion for presentation

Cute & Kawaii / Brioches, pancakes & donuts

Mini Christmas Slipper Stollens

A recipe by CakeChristmas / Updated on 30 October 2026.

Each small stuffed stollen is folded and then angled at one end to form a boot; the icing sugar emphasizes its sweetness.

12 rolls filled with low boots / Pâte levée enriched, central inclusion and maturation

12Indicative portions
1 hPreparation
30 minBaking
16 hRest & Cooling
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Each small stuffed stollen is folded and then angled at one end to form a boot; the icing sugar emphasizes its sweetness.

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Original quantity: 12 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes in warm water, then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, then add the soft butter and knead for another 8 minutes.
  2. Stir in fruit and cinnamon. Cover and let rise for 1 h 30 to 2 hours in a temperate room; the dough should swell sharply.
  3. After the first rise, divide the dough into twelve parts and the marzipan into twelve 6 cm puddings. Spread each dough in an oval shape of 10 x 8 cm, place the pudding and then fold down and weld. Run the last third to the side to form a wide boot, without thinning the elbow. Lay flat and let stand for 40 minutes.
  4. Cook for 22 to 30 minutes at 170°C. Small stollens should be golden under and cooked to heart; cover if necessary.
  5. Brush with melted butter at the oven outlet, cool and powder with icing sugar. Present the reclining boots; cut one of them to show the marzipan. Ideally wait until the next day to taste.

Preserve and Serve

5 days well packed in a cool room; can freeze in slices.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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