Stollen Bites (No Yeast German Stollen)
, Updated Nov 29, 2025
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My Stollen Bites are quick to make and perfect for sharing! Use my easy no yeast German Stollen recipe to bake these irresistible festive treats.
Love German recipes? You have to bake my delicious Lebkuchen Cookies, buttery Streuselkuchen and Bienenstich (Bee Sting Cake)!
I fell completely in love with Stollen on my first trip to Germany – that rich, buttery, fruit-packed bread is basically Christmas in loaf form. These days I bake my own every year and these Stollen Bites are the version I reach for when life is busy but I still want something homemade and special. Think of them as the easy, no-yeast cousin of my classic Christmas Stollen recipe: same cosy flavors, much less effort.
These Stollen Bites are everything you love about traditional German Christmas Stollen, baked in a sheet pan and sliced into bite-size squares. Juicy rum-soaked fruit, a layer of soft marzipan and a thick snowy coating of powdered sugar make them perfect for gifting, snacking and holiday dessert platters. Even better, this Quark Stollen is made without yeast, so there’s no kneading, no proving and no stress.
What is Stollen?
German Stollen (also called Christstollen) has a truly rich history that dates back centuries. Stollen originated in Dresden circa 1329 when bakers in the region created a rich fruity bread for a contest set by the Bishop of Nauruburg. The stollen was a sensation, so loved by the Bishop that he ordered a quantity of flour set aside for baking stollen every year.
Stollen remains beloved and nowadays there are lots of regional variations, including:
- Marzipanstollen – with a generous seam of marzipan in the middle
- Dresden Stollen – the most famous, with a protected designation in Germany
- Quarkstollen – made with quark, like this recipe, and typically no yeast
- Mandelstollen – with extra almonds
Here’s What You’ll Need
This easy Quark Stollen requires no yeast so it is the quickest and easiest variation. No need to knead, no proving – perfect for those short of time (and patience). Take a look at the ingredients you need and don’t be intimidated by the long list, this is an easy all- in-one- bowl recipe!
- Mixed dried fruit & candied peel – a mix of raisins, sultanas, currants and diced citrus peel gives that classic Stollen flavor. Soaking in rum (or tea / orange juice) plumps the fruit and helps keep the stollen bites fresh.
- Quark – a fresh, tangy cheese that keeps the dough moist and tender while adding a subtle richness. Ricotta works too if you can’t find quark.
- Ground almonds – add flavour and help keep the crumb soft, not bready.
- Butter – goes into the dough and also gets brushed on after baking to help the powdered sugar stick and keep the Stollen from drying out.
- Marzipan (almond paste) – that soft, sweet almond layer in the middle is what makes these bites really special. You can use store-bought or homemade.
- Warm spices and citrus zest – mixed spice (or cinnamon, cloves, ginger and cardamom) plus lemon and orange zest = “smells like Christmas” in your kitchen.
- Powdered sugar (icing sugar) – gives that thick snowy coating and helps lock in moisture while the Stollen matures.
How to make Stollen Bites
- Start by soaking the dried fruit and peel in rum. Add the fruit into a bowl and top with the rum then soak overnight or simply heat in the microwave for a few short bursts until the fruit plumps up. Strain the fruit to get rid of excess liquid, should any remain.
- Preheat the oven to 480°F (250°C). Mist a 9×13 rectangular baking tin with cake release and line with parchment paper. Use a double or triple layer of paper to line the bottom of the tin to prevent the bottom of the stollen from getting too dark.
- Measure the flour, sugar and ground almonds into a large mixing bowl. Stir in the baking powder, spices and salt.
- Add the eggs, softened butter, quark, zest and vanilla extract and beat together using an electric hand mixer fitted with the dough hooks (or use a stand mixer). Start mixing on the lowest setting then increase the speed gradually until a shaggy dough forms.
- Gradually mix in the dried fruit with the mixer then fold the rest in using your hands. Make sure the ingredients are well incorporated into the dough.
- Dust a silicone baking mat with powdered sugar. Gently warm the marzipan in your hands then roll out to form a rectangle, approximately 8 x 12 inches.
- Press half the dough into the prepared tin in an even layer. Add the marzipan, trimming the edges if necessary so it fits neatly. Top with the remaining dough.
Bake the Stollen
- Place the stollen in the bottom third of the preheated oven and immediately turn down the temperature to 320°F (160C). Bake for 30-35 minutes or until the stollen feels firm and a skewer inserted in centre comes out clean. Remember if you are using a fan forced oven the temperature will need to be even lower by about 20 degrees, at 275°F 135C).
- Leave the Stollen in the baking tin and brush with half of the melted butter. Dust with icing sugar then repeat the process one more time with remaining butter. The stollen is ready to eat as soon as it cools but it tastes even better if you let it age.
Lucy’s Pro Tip
Maturing, Storing and Freezing
- Wrap and rest: Wrap the cooled stollen in two layers of baking paper and foil and store in a cool and dry spot in your kitchen. Allow the stollen to mature for one week or even longer to allow for the wonderful aromas of the fruit and spices to develop.
- Room temperature: Wrap the cooled Stollen slab tightly in baking paper and a layer of foil. Store in a cool, dry place for up to 2 weeks. The flavor matures over the first 7–10 days.
- Freezer: Wrap the whole slab or individual squares in baking paper and foil, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature and refresh with a light dusting of powdered sugar if needed.
Stollen Bites FAQs
If you cannot find Quark then you can use ricotta cheese, greek yogurt or sour cream. I think a mix of Greek yogurt and sour cream is the closest in terms of taste. Although the quark used in Stollen is usually low fat or fat free, I would advise using full fat yogurt or sour cream if you are substituting.
Yes – in fact they are better made ahead. Bake, cool completely, coat in butter and sugar, then wrap tightly in baking paper and foil. Store in a cool, dry place for at least a few days and up to 2 weeks, or freeze for longer.
Yes. You’ll lose that classic almond centre but the recipe still works without it. You could add a little extra ground almonds to the dough if you like a stronger almond flavor.
Aim for roughly 1–1.5 inch squares. The recipe makes around 28–30 small bites, depending on how you slice the slab.
HAVE YOU MADE MY STOLLEN RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Stollen Bites – German Quark Stollen
Video
Equipment
Ingredients
- 2 cups (300g) mixed dried fruit
- 1 cup (150g) diced citrus peel (candied peel)
- ⅓ cup (80ml) rum or hot tea / orange juice
- 4 cups (500g) all-purpose flour (plain flour)
- 1 cup (200g) sugar granulated / superfine (=caster)
- 1 ⅔ cups (200g) ground almonds
- 2 tsp baking powder
- 1 tsp mixed spice (or ¼ tsp each of cinnamon, cloves, ginger, cardamom)
- 1 ¼ tsp salt
- 2 large eggs room temperature
- ¾ cup + 2 tbsp (200g) unsalted butter, (200g) butter, softened
- 1 cup (250g) quark or ricotta
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tsp vanilla extract
- 5 oz (150g) marzipan (almond paste)
- powdered sugar (icing sugar)
For the baked stollen
- 1 cup (120g) powdered sugar (icing sugar), or as needed
- ½ cup (115g) melted butter , divided
Instructions
- Start by soaking the dried fruit and peel in rum. Add the fruit into a bowl and top with the rum then soak overnight or simply heat in the microwave for a few short bursts until the fruit plumps up. Strain the fruit to get rid of excess liquid, should any remain.2 cups (300g) mixed dried fruit, ⅓ cup (80ml) rum , 1 cup (150g) diced citrus peel
- Preheat the oven to 480°F (250°C). Mist a 9×13 rectangular baking tin with cake release and line with parchment paper. Use a double or triple layer of paper to line the bottom of the tin to prevent the bottom of the Stollen from getting too dark.
- Measure the flour, sugar and ground almonds into a large mixing bowl. Stir in the baking powder, spices and salt.4 cups (500g) all-purpose flour, 1 cup (200g) sugar, 1 ⅔ cups (200g) ground almonds, 2 tsp baking powder, 1 tsp mixed spice, 1 ¼ tsp salt
- Add the eggs, softened butter, quark, zest and vanilla extract and beat together using an electric hand mixer fitted with the dough hooks (or use a stand mixer). Start mixing on the lowest setting then increase the speed gradually until a shaggy dough forms.2 large eggs, ¾ cup + 2 tbsp (200g) unsalted butter, , 1 cup (250g) quark, 1 tsp lemon zest, 1 tsp orange zest, 1 tsp vanilla extract
- Gradually mix in the dried fruit with the mixer then fold the rest in using your hands. Make sure the ingredients are well incorporated into the dough.
- Dust a silicone baking mat with icing sugar. Gently warm the marzipan in your hands then roll out to form a rectangle, approximately 8 x 12 inches.
- Press half the dough into the prepared tin in an even layer. Add the marzipan, trimming the edges if necessary so it fits neatly. Top with the remaining dough.5 oz (150g) marzipan (almond paste)
Bake
- Place the stollen in the bottom third of the preheated oven and immediately turn down the temperature to 320°F (160°C). Bake for 30-35 minutes.
- Leave the Quarkstollen in the baking tin and brush with half of the melted butter. Dust with icing sugar then repeat the process one more time with remaining butter.½ cup (115g) melted butter, powdered sugar
Store and serve
- The stollen is ready to eat as soon as it cools but it tastes even better if you let it age. Wrap the cooled stollen in two layers of baking paper and foil and store in a cool and dry spot in your kitchen.
- Allow the stollen to mature for one week or longer to allow for the wonderful aromas of the fruit and spices to develop.
- Slice into small squares, as needed, to serve. This recipe makes up 30 small stollen bites so you can parcel it up for gifting if you can bear to share!
Notes
- Room temperature: Wrap the cooled Stollen slab tightly in baking paper and a layer of foil. Store in a cool, dry place for up to 2 weeks. The flavor improves over the first 7–10 days.
- Freezer: Wrap the whole slab or individual squares in baking paper and foil, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature and refresh with a light dusting of powdered sugar if needed.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
How long will these last please, if i wanted to make ahead and give it for Christmas gifts. I would seal in a bag.
Hi Katherine – it would keep very well for about two weeks but if you want to keep for longer I would recommend you make the yeasted Stollen recipe which should last for about a month. https://www.supergoldenbakes.com/stollen-recipe/
Could this be made into small loaves?
I think it would be best to use the Stollen with yeast recipe for small loaves.
I am planning to make this for Christmas but would like to use gluten free flour. Would you have any concerns?
To be honest Nancy, I don’t do much GF baking. I am not sure how this would work in this recipe but since it doesn’t contain yeast it has a good chance to working out
This was delicious, thank you for recipe. I made it all by hand mixing, but it was fine. I’ve stored some as suggested, after giving my sister some slices to keep. She has eaten them already! Says the best she’s tasted.
I’m trying to hang on to mine.
I baked this yesterday – absolutely wonderful. I made two small changes. Firstly I popped the completed mix straight into my fan oven at 160, no preheating. I did wrap my standard ‘protector’ strips around the tin and set the timer to 45 mins. Perfect. My other change was to add the marzipan – more than 5oz – to the dough as chunks at the same time as the fruit. Most of it is wrapped in foil to mature but I couldn’t help myself from taking a small slice off the end this morning. Delicious. I will definitely be repeating this bake again and again.
Thank you for your recipe. Unfortunately it didn’t work for me. Despite baking for longer, I found it was undercooked when I started to cut it. I put it back in the oven . I think I have now overcooked it.🥺
I am sorry to hear that Iris! Maybe wrap them and leave for a few days to see if the maturing time helps?
delicious recipe …can cottage cheese be used instead of quark ?
I haven’t tried it so cant say for sure but ricotta would be a closer match to quark
I am from Germany, and Stollen is one of my favorite things. I usually bake a whole one with yeast, which takes all day. This time I looked for something different and came across your recipe. I decided to give it a try. And because I can’t get quark where I live, I followed your suggestion of mixing sour cream and yogurt . These Stollen bites are the best. I have to strictly limit my daily portion. Otherwise I would keep eating too much. Thank you for this delicious and easy take on the traditional Stollen.
Thank you for your comment Brigitte – and I am exactly the same they are so addicting!!
Lucy,
When I found this recipe I knew I wanted to try it so I printed it out to make later for Christmas. When I made it yesterday it just wasn’t getting done. I extended the time and that didn’t work. Eventually I raised the temperature in the oven and left it in until I thought it was done. I went back to your website to see if there were any hints I had missed. It was then I saw the comment about the temperature error. After all that it turned out to be a very delicious cake! Today I will make it using the proper temperatures and I know it will be even better as stollen bites.
Merry Christmas and thanks for the recipe.
Oh no Carol did you print it before the correction? I am so sorry 😞 I was recovering from Covid and a bit not with it when I posted the recipe. I hope it works well second time around, pls let me know .
Absolutely no need to apologize. I did print it when I found it before the correction was made.
My family will now have two versions of your delicious recipe. The Stollen Bites turned out beautiful. Thanks to you there won’t be anymore store bought stollen for this family.
Sorry you were ill. I wish you health and happiness in the new year!
Kind regards,
Carol
Thank you and happy holidays to your family xxx
Hello, I am about to put mine in the oven, are you sure these temperatures are correct??
Hi Mary Lou – hope I caught you in time – yes you are right the second temperature was in error (apologies!!) Have corrected now