John Myers
Marzipan Stollen with Cointreau
The perfect marzipan stollen with cointreau recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 100 g Sugar
- 1 dice Yeast
- 150 ml Milk
- 1 Egg
- 180 g Soft butter
- 200 g Marzipan raw mass
- 100 g Chopped almonds
- 100 g Cashew nuts, chopped
- 100 g Macadamia nuts, chopped
- 5 cl Cointreau orange liqueur
- 80 g Melted butter
- 100 g Powdered sugar
- 200 g Marzipan raw mass
- The day before: Roast the almonds, macadamia and cashew in a pan without fat. Soak this mixture with 5 cl Coitreau and let it steep for 24 hours. Dissolve 1 cube of yeast with a teaspoon of sugar in 150 ml of lukewarm milk and let rise for 10 minutes. Mix flour, sugar, butter, yeast / milk and 200g marzipan into a pre-dough and let rise for 30 minutes. Then knead the nut / Cointreau mixture with the pre-dough and let rise for another 20 minutes. Shape 200g marzipan into a strand. Knead the dough again and roll out. Insert the marzipan strand and fold over one long side by 2/3 (it is easier with a tunnel hood). Let the stollen rest for another 15 minutes, then bake in the preheated oven for about 60 minutes at 180 degrees. After baking, brush with melted butter twice and then sprinkle with powdered sugar.
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