Marzipan Pistachio Stollen
easy
120 mins
120 mins
Ingredients
- 1 cube (42 g) Yeast
- 1/8 l + 3 tablespoons lukewarm milk
- 500 g Flour
- 80 g chopped almonds
- 1/2 TEASPOON Salt
- 1 package (6 g) grated lemon peel
- 1 package Gingerbread spice mix
- 100 g Sugar
- 250 g soft butter or margarine
- 7-10 Tbsp Flour
- baking paper
- 150 g dried apricots
- 1 package (125 g) dried apple rings
- 60 g Pistachio kernels
- 150 g Marzipan raw mass
- 4 TABLESPOONS Apricot Liqueur
- 1 Protein
- 60 g Butter
- 100 g Icing sugar
Directions
- 1
Mix yeast and milk. Mix flour, almonds, salt, lemon peel and gingerbread spice mixture. Add yeast milk, sugar and fat and knead to a smooth dough. Cover and leave to rise in a warm place for one hour until the dough has visibly increased in size.
- 2
For the filling, finely dice apricots and apple rings. Finely chop the pistachios. Coarsely chop the raw marzipan paste. Knead fruits, pistachios and marzipan with liqueur and egg white. Knead the yeast dough once again.
- 3
On a floured work surface, roll out to a rectangle one centimetre thick. Spread the marzipan-fruit filling evenly over it. Roll up the dough from the long side and shape into a stollen.
- 4
Press the ends together firmly. Place the stollen on a baking tray lined with baking paper. Cover and leave to rise for another 30 minutes. Pre-bake in a preheated oven (electric: 200 °C/ gas: level 3) for ten minutes.
- 5
Then turn the temperature down (electric oven: 175 °C/ gas: stage 2) and bake for another 35 to 40 minutes. Melt the butter and spread it on the still hot stollen. Dust with icing sugar immediately.
- 6
Results in 30 slices.
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