John Myers
Marzipan Christmas Stollen
The perfect marzipan christmas stollen recipe with a picture and simple step-by-step instructions.
- 100 g Orange peel
- 100 g Citronat (Succade)
- 500 g Sultanas
- 250 g Almonds chopped and blanched
- 150 ml Rum
- 1 kg Flour
- 120 g Dry yeast
- 250 ml Milk
- 200 g Butter
- 200 g Margarine
- 175 g Sugar
- 2 teaspoon Stollen spice
- 200 g Marzipan raw mass
- 100 g Powdered sugar
- 125 g Liquid butter, for brushing
- Place the citronate, orange peel and sultanas in rum overnight.
- Put the flour in a bowl and make a small hollow in the middle. Heat 100ml milk, dissolve the dry yeast and the stollen spice in it. 175gr. Add sugar and stir vigorously. Add to the flour and knead everything into a dough. (Let soak in a warm place for 20 minutes)
- The rest of the milk (150ml), 200gr. Butter ud 200gr. Add margarine (room temperature) and knead into a dough until it separates from the bowl. (Let go for 30min. In a warm place)
- During this time, put the almonds in water until they are soaked in about 15 minutes. Drain the rest of the water.
- Knead all remaining ingredients (sultanas, almonds etc.) into the dough and let rest for another 30 minutes.
- Preheat the oven to 200 ° C lower and upper heat.
- 7 In the meantime the marzipan with 100gr. Knead the powdered sugar. Then knead the marzipan mixture into the dough and mix well. (if you don’t like marzipan, leave it out)
- Shape the dough into the shape of a stollen and place on a baking sheet. Cut the length of the stud at the top.
- Put the stollen in the preheated oven and cook for 10min. to bake. Then reduce the temperature to 180 ° C (circulating air 160 ° C) and continue for another 40 minutes. to bake.
- Take the stollen out of the oven and still warm with 125gr. Brush on liquid butter. Sprinkle with powdered sugar (to taste)
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