Marzipan stollen with plums

Name: Marzipan stollen with plums
Cook time: 4 h
Total time: 4 h
Yield: 1
Ingredients: 200 ml Milk; 1 kg Flour; 2 cubes (42 g each) Yeast; 150 g Sugar; 500 g soft dried plums without stone; 5 TABLESPOONS Rum; 100 g Pistachio kernels; 200 g Marzipan raw mass; 400 g soft butter; 1/2 TEASPOON Salt; 2-3 TEASPOONS Christmas stollen spice; 150 g Butter; 125-150 g Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 1

200 ml Milk
1 kg Flour
2 cubes (42 g each) Yeast
150 g Sugar
500 g soft dried plums without stone
5 TABLESPOONS Rum
100 g Pistachio kernels
200 g Marzipan raw mass
400 g soft butter
1/2 TEASPOON Salt
2-3 TEASPOONS Christmas stollen spice
150 g Butter
125-150 g Icing sugar

Directions

1
Warm up the milk. Put the flour, except for 1 tablespoon, in a large bowl. Press a depression in the middle. Crumble yeast into it. Add 30 g sugar and half the milk. Mix everything with some flour to a pre-dough. Cover it and let it rise in a warm place for about 20 minutes.
2
Cut plums in half and sprinkle with rum. Cover and leave to stand. Roughly chop the pistachios. Dice marzipan finely and mix with the remaining flour. Add the remaining lukewarm milk, remaining sugar, butter in flakes and spice ingredients to the pre-dough. Knead everything to a smooth dough. Cover and let rise for 1 1/4 - 1 1/2 hours. Knead the dough and roll out on a little flour approx. 40x40 cm. Spread the plums, pistachios and marzipan on top and press down lightly. Fold or roll up the dough 2x (do not knead any more). Carefully roll out the dough into an oval shape, fold it in half and shape it into a stollen. Place diagonally on a greased baking tray. Leave to rise for about 30 minutes.
3
Cover and let rise for 1 1/4 - 1 1/2 hours. Knead the dough and roll out on a little flour approx. 40x40 cm. Spread the plums, pistachios and marzipan on top and press down lightly. Fold or roll up the dough 2x (do not knead any more). Carefully roll out the dough into an oval shape, fold it in half and shape it into a stollen. Place diagonally on a greased baking tray. Leave to rise for about 30 minutes. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes. Turn down the temperature (electric oven: 175 ° C/ gas: stage 2) and bake for another 40-45 minutes. Melt the butter. While still hot, alternately brush the finished stollen with butter and dust with icing sugar. Let them cool down and dust them with icing sugar again. Results in about 30 slices
4
Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 10 minutes. Turn down the temperature (electric oven: 175 ° C/ gas: stage 2) and bake for another 40-45 minutes. Melt the butter. While still hot, alternately brush the finished stollen with butter and dust with icing sugar. Let them cool down and dust them with icing sugar again. Results in about 30 slices
5
E 5/ F 19/ KH 45