Marzipan Rosette Stollen

Name: Marzipan Rosette Stollen
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 5 TABLESPOONS (50 ml) + 100 ml milk; 500 g Flour; 1/2 cube (21 g) Yeast; 1 tablespoon (20 g) + 100 g sugar; 150 g + 50 g soft butter; 1 Egg (Gr. M); 200 g + 50 g separated apricots; 100 g pitted semi-soft prunes; 75 g + 25 g pistachio kernels; 300 g Marzipan raw mass; 80 g + approx. 2 tablespoons icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

5 TABLESPOONS (50 ml) + 100 ml milk
500 g Flour
1/2 cube (21 g) Yeast
1 tablespoon (20 g) + 100 g sugar
150 g + 50 g soft butter
1 Egg (Gr. M)
200 g + 50 g separated apricots
100 g pitted semi-soft prunes
75 g + 25 g pistachio kernels
300 g Marzipan raw mass
80 g + approx. 2 tablespoons icing sugar

Directions

1
Heat 5 tablespoons of milk. Press a depression into the flour. Crumble yeast into it. Add 1 tbsp. sugar and 5 tbsp. milk to the yeast, mix with some flour and let it rise covered in a warm place for about 30 minutes
2
Heat 100 ml milk. Add 100 g sugar, 150 g butter and egg. Knead everything smooth. Leave in a warm place for about 2 hours
3
Dice 200 g apricots and plums. Mix with 75 g pistachios. Knead marzipan and 80 g icing sugar. Roll out to a rectangle (approx. 30 x 45 cm) on icing sugar
4
Knead the dough. Roll out to a rectangle (approx. 30 x 45 cm). Place marzipan on top. Spread the apricot mixture on top and roll up lengthwise. Cut into pieces of approx. 4 cm. Place the apricots in a greased springform pan (26 cm Ø) with the cut surface facing upwards. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 35 minutes
5
Chop 50 g apricots and 25 g pistachios and mix. Melt 50 g butter and spread on the stollen. Sprinkle with the apricot-pistachio mixture and icing sugar