Citrus Marzipan Stollen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour into a mixing bowl, press a hollow in the middle, crumble the yeast into it, mix with milk and some flour. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   Wash the oranges and lemons and grate them dry. Finely grate the peel. Squeeze 1 orange. Mix orange juice and liqueur and add cranberries. Add 75 g sugar, vanillin sugar, salt, lemon and orange peel, 200 g butter to the pre-dough and work into a smooth dough with the dough hooks of the hand mixer.

3. 3

   Cover and leave to rise again in a warm place for about 30 minutes. In the meantime drain the cranberries and knead them with the marzipan. Form into a 20 cm long roll. Knead the dough again and roll out into a rectangle (30 x 20 cm) on a floured work surface.

4. 4

   Put a marzipan roll on top. Whip the dough from one long side to 3/4 of its thickness over the marzipan roll, roll the other long side inwards and form into a stollen with the floured back of your hand. Place the stollen on a baking tray lined with baking paper and let it rise again.

5. 5

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Melt 50 g butter. Remove the stollen from the oven, brush with half of the butter, sprinkle half of the remaining sugar on the stollen and sieve half of the powdered sugar on the stollen.

6. 6

   Repeat the procedure. Possibly with cranberries and lemon peel to decorate.

Nutrition Facts

KCAL
410 kcal

CARBS
49 g

FATS
21 g

PROTEINS
7 g