Marzipan Stollen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat about 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, remaining 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.

2. 2

   In the meantime cut out stars from three orange slices and put them aside. Finely dice the orange pieces and the remaining slices. Sift 40 g icing sugar and knead with the raw marzipan mixture. Knead the orange cubes and form a 27-28 cm long roll. Roll out the yeast dough into a rectangle and sprinkle with 60 g pistachios. Roll up the dough and roll out again to a rectangle (approx. 24x30 cm). Place the marzipan roll on the dough and fold over approx. 1/3 of the dough from the long side. Press down well with the edge of one hand and place the Stollen on a baking tray lined with baking paper. Cover and allow to rise for about 30 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then lower the temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen in 20-25 minutes. Meanwhile melt the remaining butter, spread the finished Stollen with butter while still hot and dust with the remaining icing sugar.

3. 3

   Place the marzipan roll on the dough and fold over approx. 1/3 of the dough from the long side. Press down well with the edge of one hand and place the Stollen on a baking tray lined with baking paper. Cover and allow to rise for about 30 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Then lower the temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen in 20-25 minutes. Meanwhile melt the remaining butter, spread the finished Stollen with butter while still hot and dust with the remaining icing sugar. Repeat the brushing and dusting twice more. Finely chop the remaining pistachios and sprinkle over the stollen. Let the stollen cool down and decorate with orange stars. The Stollen tastes especially good if it can be left to stand for a few days in a good wrapper. Well packed and stored in a cool place it will keep for at least 14 days. Results in approx. 24 slices

4. 4

   Repeat the brushing and dusting twice more. Finely chop the remaining pistachios and sprinkle over the stollen. Let the stollen cool down and decorate with orange stars. The Stollen tastes especially good if it can be left to stand for a few days in a good wrapper. Well packed and stored in a cool place it will keep for at least 14 days. Results in approx. 24 slices

Nutrition Facts

KCAL
280 kcal

CARBS
30 g

FATS
16 g

PROTEINS
5 g