Orange-apricot stollen with saffron

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 200 g dried apricots
  • 4 TABLESPOONS Brandy
  • 1/8 l Milk
  • 1 cube (42 g) fresh yeast
  • 500 g Flour
  • 100 g Sugar
  • 250 g Butter or margarine
  • 1 pinch Salt
  • 1/2 box Saffron
  • 1/2 TEASPOON ground cardamom and cloves
  • 1 Bottle of butter-
  • 7-10 Tbsp Vanilla Flavor
  • 7-10 Tbsp grated peel and juice of 1 untreated orange
  • 1 (200 g) Package
  • 7-10 Tbsp Marzipan raw mass
  • 150 g Orange marmalade
  • 100 g diced candied orange peel
  • 150 g Icing sugar
  • 1 TABLESPOON crushed pistachio kernels
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp extra strong aluminium foil

Directions

  1. 1

    Finely dice the apricots and soak in brandy for about 1/2 hour. Warm the milk, crumble the yeast into it and stir until it dissolves. Put flour, sugar, soft fat, salt, saffron, cardamom, cloves, vanilla oil and grated orange peel in a bowl.

  2. 2

    Add yeast milk and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. In the meantime, cut the marzipan into pieces and place in a bowl.

  3. 3

    Add the orange marmalade and mix with the whisk of the hand mixer to a creamy mixture. Knead the yeast dough on a floured work surface, kneading the candied orange peel. Roll out to a rectangle (40 x 30 cm).

  4. 4

    Spread marzipan mixture on top, spread apricot cubes on top, press on a little. Roll up the dough from each narrow side to the middle. Place the stollen on a greased baking tray. Fold the aluminium foil into a sturdy rail about 5 cm high and place it around the stollen to keep its shape.

  5. 5

    Let it go again. Bake in the preheated oven (electric: 250°C/ gas: level 5) for 5 minutes. Then turn the temperature down (electric oven: 175°C/ gas: level 2) and bake for 60-70 minutes.

  6. 6

    Let it cool down. Stir icing sugar with approx. 3 tablespoons of orange juice until smooth. Spread the stollen with it and sprinkle pistachios over it. Results in about 25 slices.

Nutrition Facts

KCAL
280 kcal
CARBS
40 g
FATS
11 g
PROTEINS
4 g