John Myers
Amarena Cherry Stollen
The perfect amarena cherry stollen recipe with a picture and simple step-by-step instructions.
- 2 Glasses [a 1 ml] Amarena cherries or 300 grams of homemade cherries
- 2 Glasses [a 1 ml] Dough
- 200 gr Marzipan raw mass
- 500 gr Flour
- 1 packet Baking powder
- 2 Eggs
- 200 gr Sugar
- 1 packet Vanilla sugar
- 250 gr Lowfat quark
- 250 gr Butter
- 1 pinch Salt
- Icing sugar for dusting
- Parchment paper
- Stollen baking pan
- Amarena – Drain the cherries well
- Roughly chop the marzipan. Mix the flour and baking powder in a bowl, add the marzipan, eggs, 100 grams of sugar, vanilla sugar, quark and 125 grams of butter in pieces and salt.
- Knead with the dough hook to a smooth dough, works best with a food processor, if you don’t have one you have to knead a little. Knead in the cherries.
- If you have a tunnel hood, butter it with butter or spray it with release wax. Pour in the dough and place it on a baking sheet lined with parchment paper. Preheat the oven to 180 degrees (top-bottom heat)
- If you do NOT have a tunnel hood: Roll out the dough on a floured work surface in a rectangular shape, roll it up into a tunnel and shape it.
- Baking: With the tunnel hood for 60 minutes, after 45 minutes remove the tunnel hood so that it also gets color from above. Bake WITHOUT the stollen cover for 20 minutes at 200 degrees and then reduce the temperature to 175 degrees and bake for another 30 minutes. At the end of the baking time, cover the stollen with aluminum foil
- Let the stollen cool down. Melt 125 grams of butter and spread it over the stollen, then sprinkle with sugar (it should be 100 grams, but I used less). Dust the stollen with powdered sugar before serving.
- Suffice it to a delicious cup of coffee
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