Marzipan Butter Stollen

Name: Marzipan Butter Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) fresh yeast; 1/8 l Milk; 5 TABLESPOONS Sugar; 300 g Butter; 100 g ground almonds without skin; 1 pinch Salt; 1 package Vanillin sugar; 10 drops of bitter almond baking oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; 350 g Marzipan raw mass; 90-100 g Pistachio kernels; 100 g candied peppers; 150 g + 1 tablespoon icing sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) fresh yeast
1/8 l Milk
5 TABLESPOONS Sugar
300 g Butter
100 g ground almonds without skin
1 pinch Salt
1 package Vanillin sugar
10 drops of bitter almond baking oil
7-10 Tbsp grated rind of 1/2 untreated lemon
350 g Marzipan raw mass
90-100 g Pistachio kernels
100 g candied peppers
150 g + 1 tablespoon icing sugar
baking paper

Directions

1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat half of the milk and add to the yeast together with 2 tablespoons of sugar. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Melt 200 g butter, remove from heat and add the rest of the cold milk. Let it cool down and add it lukewarm together with almonds, 3 tablespoons sugar, salt, vanillin sugar, bitter almond oil and lemon peel to the pre-dough. Knead with the dough hooks of the hand mixer to a smooth yeast dough, cover and leave to rise in a warm place for about 1 hour. In the meantime, form 300 g marzipan into a 36-38 cm long roll.
2
Knead the yeast dough again and roll out into a rectangle on a floured work surface. Sprinkle with 75 g pistachios and succulents. Fold the dough together again (do not knead) and roll out again to a rectangle (approx. 22 x 40 cm). Place the marzipan roll lengthwise on one half of the dough and roll the dough up to the middle. Whip the opposite side of the dough to the middle and press down well. Place the Stollen diagonally on a baking tray lined with baking paper. Cover and allow to rise for about 30 minutes. Bake in the preheated oven on the 2nd rack from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the Stollen in 30-40 minutes. In the meantime melt 100 g butter. Brush the finished Stollen while still hot with butter and dust with 50 g icing sugar. Repeat this process twice more. Let the stollen cool down.
3
Cover and allow to rise for about 30 minutes. Bake in the preheated oven on the 2nd rack from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the Stollen in 30-40 minutes. In the meantime melt 100 g butter. Brush the finished Stollen while still hot with butter and dust with 50 g icing sugar. Repeat this process twice more. Let the stollen cool down. Grind 15-25 g pistachios finely. Knead 50 g marzipan and 1 tablespoon icing sugar, roll out and cut out stars. Sprinkle with ground pistachios and decorate the Stollen with them. The Stollen tastes especially good if it can stand for a few days well wrapped. Stored in a cool place, it will keep at least 14 days. Results in about 24 slices
4
Grind 15-25 g pistachios finely. Knead 50 g marzipan and 1 tablespoon icing sugar, roll out and cut out stars. Sprinkle with ground pistachios and decorate the Stollen with them. The Stollen tastes especially good if it can stand for a few days well wrapped. Stored in a cool place, it will keep at least 14 days. Results in about 24 slices
5
waiting time approx. 1 3/4 hours