John Myers
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Season; Winter: Sparkling Wine and Marzipan Stollen
The perfect season; winter: sparkling wine and marzipan stollen recipe with a picture and simple step-by-step instructions.
Champagne fruits
- 125 g Citronat (succade)
- 100 g Orange peel
- 50 g Dried cranberries
- 50 g Dried apricot
- 25 g Cocktail cherries
- 200 ml Sparkling wine
dough
- 900 g Wheat flour
- 130 g Sugar brown
- 5 g Grated lemon peel
- 2 packet Dry yeast
- 2 packet Christmas flavor, Dr. Oekter
- 1 packet Vanilla sugar
- 1 Vials Bitter almond flavor
- 1 Vials Butter-Vanilla baking flavor
- 200 g Marzipan raw mass
- 320 g Soft butter
- 120 ml Marinade from the champagne fruits
- 30 ml Sparkling wine
- 1 piece Egg
- 2 piece Egg yolk
Topping
- 250 g Chocolate cake icing
- 50 g Hazelnut cake icing
Champagne fruits
- Cut the apricots and cherries into coarse pieces … put the lemon peel, orange peel, cranberries, apricot and cherry pieces in an airtight container, pour over sparkling wine and leave to marinate for about 24 hours … put in a sieve and the marinade for making the dough catch
Dough production
- Knead flour, sugar, yeast, flavors, coarse pieces of Mazipan, egg, egg yolks, butter with 150 ml marinade and sparkling wine as well as drained sparkling wine fruits into a heavy and smooth dough … cover and let rise in a warm place for approx. 60 minutes
- Roll out the dough on a floured work surface approx. 2 cm thick and approx. 40 cm wide … fold the long sides towards the middle and overlap the broad sides … place on a baking sheet lined with baking paper and cover for approx. 40 minutes on a warm one Let go of place
to bake
- Bake sparkling fruit and marzipan stollen in a preheated oven at 180 ° C for about 60 minutes until golden brown … take out of the oven, let cool down completely – overnight –
tire
- Put the cooled stollen in a stollen bag (from the baker), close it and leave it in a stollen box in the cool room for at least 8 weeks to flavor (rest or let stand)
Topping
- Apply the chocolate coating only 3 days before serving: Let the cake icings melt gently in a water bath … Cover the stollen completely with the dark chocolate icing and put the hazelnut icing in diagonal stripes over the still moist dark icing
Serve
- Cut open stollen at the earliest on the first Advent … burst a cake plate with halved stollen slices in the middle of the coffee table
tip
- The longer a stollen can rest, the more intense the taste of the stollen … store in a cool, dark place or freeze without a chocolate coating, stollen lasts up to 12 months
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