Marsala coffee stollen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the sultanas, drain well. Drizzle Marsala over them, mix well and put aside covered. Put the flour into a large mixing bowl. Press a depression in the middle and crumble the yeast into it. Warm the milk lukewarm. Add 25 g sugar to the yeast. Mix with some flour from the edge to a thick mash. Cover and leave to rise in a warm place for about 15 minutes. Melt 200 g butter in a small pot.

2. 2

   Let it cool down lukewarm. Spread 50 g sugar, vanillin sugar, salt and flavour on the rim of the bowl. Knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for 1 hour. Chop 75 g mocha beans. Knead sultanas, 100 g chopped almonds and mocha beans into the dough. Halve the dough. Roll out to a rectangle (approx. 27 x 30 cm) on a floured work surface. Stir 250 g jam until smooth. Spread each half on a rectangle of dough. Fold over approx. 1 cm on each side. From the long side, fold over approx. 1/3 to the middle. Fold over the other long side and form into stollen with the edge of your hand. Place the stollen on a baking tray lined with baking paper. Cover and let rest for another 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for approx. 10 minutes. Then turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) and bake the stollen for another 25-35 minutes.

3. 3

   Fold over approx. 1 cm on each side. From the long side, fold over approx. 1/3 to the middle. Fold over the other long side and form into stollen with the edge of your hand. Place the stollen on a baking tray lined with baking paper. Cover and let rest for another 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for approx. 10 minutes. Then turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) and bake the stollen for another 25-35 minutes. Melt 100 g butter. Take the stollen out of the oven and brush them several times with the butter. Let them cool down. Roast 2 tablespoons of almonds with 1 tablespoon of sugar in a pan until the sugar caramelises. Place on a piece of aluminium foil lightly coated with oil and spread on top. Let it cool down. Heat 200 g jam in a saucepan. Spread the stollen with it. Sprinkle with caramelized almonds and 25 g mocha beans. Leave to dry

4. 4

   Take the stollen out of the oven and brush them several times with the butter. Let them cool down. Roast 2 tablespoons of almonds with 1 tablespoon of sugar in a pan until the sugar caramelises. Place on a piece of aluminium foil lightly coated with oil and spread on top. Let it cool down. Heat 200 g jam in a saucepan. Spread the stollen with it. Sprinkle with caramelized almonds and 25 g mocha beans. Leave to dry

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
36 g

FATS
15 g

PROTEINS
4 g