John Myers
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Christmas Stollen with Marzipan Filling
The perfect christmas stollen with marzipan filling recipe with a picture and simple step-by-step instructions.
- 375 g Wheat flour
- 125 g Melt flakes
- 1 pck. Baking powder
- 175 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Iodized salt
- 5 drops Bitter almond oil
- 2 tbsp Rum
- 1 pinch Cardamom
- 1 pinch Mace, ground
- 2 Eggs
- 175 g Butter
- 250 g Lowfat quark
- 125 g Currants
- 250 g Raisins
- Some rum to pickle the currants and raisins
- 150 g Almonds, blanched and ground
- 100 g Soft butter for brushing
- 150 g Icing sugar for dusting
- Marzipan filling:
- 250 g Almonds, blanched and grated
- 100 g Powdered sugar
- 100 ml Milk
- 60 ml Rose water
- 0,5 tube Bitter almond oil
Preparation:
- Preheat the oven to 170 degrees (gas 2, circulating air 150 degrees). Line the baking sheet with parchment paper.
- Pour rum half over the currants and raisins and stir until you need them.
- Make the marzipan filling: Put the ground almonds, powdered sugar, rose water and bitter almond oil in a bowl and mix. Bring the milk to the boil and immediately pour over the almond mixture. Mix well, it must be a pasty mass. Leave sources aside.
Stollen dough:
- Put the flour, melted flakes and baking powder in a bowl, mix well and make a large hollow in the middle. Add sugar, vanilla sugar, salt, bitter almond oil, rum, spices and eggs and mix with a little flour mixture from the edge.
- Drain the currants and raisins, but do not throw away the leftover rum. You can use it to moisten your hands afterwards to shape the studs.
- Now put the butter in flakes, as well as quark, currants, raisins and almonds on the egg mixture and carefully knead everything with the rest of the flour mixture with your hands (not with the hand mixer) to form a pasty dough. It sticks to the hands but is fine. But if it is too sticky, carefully add a little more flour. However, it still swells a little due to the melt flakes.
- Then place 2/3 of the dough on the baking paper, press flat and spread the marzipan mixture on top. Now roll one side to the middle with the help of the parchment paper so that half of the marzipan is covered. Now put the rest of the dough on the other side, smooth it out with your hands (moistened with rum, see above) and shape the stollen so that there is a small furrow in the middle and one side is slightly higher than the other.
- Slide the tray onto the 2nd rail from below and bake the stolle for about 60 minutes. Make a wooden stick sample. Nothing should stick to the stick anymore.
- After baking, brush the stollen with the 100 g butter (dissolved) while it is still hot and dust it thickly with the icing sugar.
- Let the stollen cool, then wrap it tightly in aluminum foil and let it rest at room temperature (but not too warm) for at least 3 weeks (patience test) so that it can develop its aroma.
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