Stollen bites

Preheat the oven to 190°C, gas mark 5. Line 2 baking trays with baking parchment. In a large mixing bowl, combine the flours, baking powder, caster sugar, ground almonds and spices with a pinch of salt. Mix well with a balloon whisk.

In a separate large bowl, whisk the quark (or yogurt), milk and egg to combine. Add this mixture to the dry ingredients along with the softened butter and mix with a wooden spoon until well combined. Add the dried fruit, then knead the dough in the bowl for about 5 minutes until you have a rough, very sticky dough. Set aside to rest in the bowl, uncovered, for about 10 minutes.

Lightly dust a work surface with flour, then turn the dough out onto it and divide into 2 pieces. Shape each piece into a roll 24cm in length and 4cm in width. Pat each roll down to about 1cm thick and 6cm wide.

One strip at a time, fold the dough over lengthways so that each is 3-4cm wide. With a sharp knife, cut 3cm-wide pieces and lay them cut-side up on the prepared baking trays so they form ‘U’ shapes.

Bake for 30 minutes until dark golden brown. Set aside to cool on a rack for about 20 minutes. Meanwhile, melt the 50g butter. Once the stollen bites are fully cooled, dip the bottom of each briefly in the butter, then use a brush to butter the tops.

Put the bites back on the rack and let the butter set at room temperature for at least 20 minutes. Finally, sift over the icing sugar and turn to coat all sides, leaving a heavy coating. Store in an airtight container for up to 5 days.