Port wine marzipan stollen
easy
165 mins
165 mins
Ingredients
- 300 g Prunes
- 1/8 Port wine (without stone)
- 500 g flour, 1 pinch of salt
- 1/8 milk, 4 tablespoons sugar
- 1 cube (42 g) Yeast
- 200 g + 50 g butter
- 75 g crushed almonds
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of
- 1/2 untreated lemon
- 300-400 g Marzipan raw mass
- 100 g + 100 g icing sugar
- cling film, baking paper
Directions
- 1
Dice the plums. Boil up with port wine in a wide pot, simmer for about 1 minute and let it cool down
- 2
Mix flour and salt. Press a depression in the middle. Heat half milk and 2 tablespoons of sugar. Crumble the yeast and dissolve in it. Pour into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes
- 3
Melt 200 g butter. Add the rest of the milk. Let it cool down. Add almonds, 2 tablespoons sugar, vanillin sugar and lemon zest to the pre-dough. Knead everything smooth with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 1 1/4-1 1/2 hours
- 4
Knead marzipan and 100 g icing sugar. Roll out to a rectangle (approx. 25 x 30 cm) between cling film. Drain the plums and knead into the dough. Roll out on flour to a rectangle (approx. 25 x 30 cm). Place marzipan on top. Roll everything up from the long side and flatten it a little. Whip from the long side to 2/3.
- 5
Place the stollen on a baking tray lined with baking paper and leave to rise for another 45 minutes. Pre-bake in the hot oven on the 2nd rack from below (electric oven: 200 °C/circulating air:175 °C/gas: level 3) for approx. 10 minutes. Then continue baking at 175 °C (convection oven: 150 °C/gas: level 2) for 25-30 minutes
- 6
Melt 650 g butter and brush the hot stollen with 1/3 of the butter. Then dust with 1/3 of the remaining powdered sugar. Repeat the process twice more. Let the stollen cool down
Nutrition Facts
310 kcal
38 g
15 g
5 g
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