Plum Marzipan Stollen

Name: Plum Marzipan Stollen
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 200 ml Milk; 1 kg Flour; 2 cubes (42 g each) Yeast; 150 g Sugar; 500 g Californian pitted, dried plums; 5 TABLESPOONS Rum; 100 g Pistachio kernels; 200 g Marzipan raw mass; 550 g Butter; 1/2 TEASPOON Salt; 2-3 TEASPOONS Christmas stollen spice; 125-150 g Icing sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

200 ml Milk
1 kg Flour
2 cubes (42 g each) Yeast
150 g Sugar
500 g Californian pitted, dried plums
5 TABLESPOONS Rum
100 g Pistachio kernels
200 g Marzipan raw mass
550 g Butter
1/2 TEASPOON Salt
2-3 TEASPOONS Christmas stollen spice
125-150 g Icing sugar
baking paper

Directions

1
Warm up the milk. Put the flour, except for a tablespoon, into a large bowl, make a depression in the middle and crumble the yeast into it. Add 30 g sugar and some lukewarm milk to the yeast and mix with some flour.
2
Cover and leave to rise in a warm place for about 20 minutes. Meanwhile cut the plums in half and pour rum over them. Cover and leave to stand. Roughly chop the pistachios. Dice marzipan finely and mix with the remaining flour.
3
Add the remaining milk and sugar to the pre-dough. Spread 400 g of softened butter in pieces on the edge of the flour. Sprinkle salt and christmas stollen spice also on the edge. Knead with the dough hooks of the hand mixer to a smooth yeast dough.
4
Cover and leave to rise in a warm place for about 11/2 hours. Roll out the dough on a floured work surface (approx. 40x40) spread plums, pistachios and marzipan on top and press lightly.
5
Fold over or roll up the dough twice (no more kneading!). Carefully roll out the dough again with a rolling pin to a rectangle and form a stollen. Place diagonally on a baking tray lined with baking paper, cover and leave to rise in a warm place for about 30 minutes.
6
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15 minutes. Then switch the oven temperature down to (electric oven: 175 °C/ gas: level 2) and bake the Stollen in 40-45 minutes.
7
Melt the rest of the butter. While still hot, alternately brush the finished stollen with butter and dust with icing sugar. Let the stollen cool down and dust with icing sugar again. Leave to rest for 2-3 days until cut and allow to soak.
8
Results in about 30 slices.