John Myers
Marzipan – Stollen Pastries (whole Grain)
The perfect marzipan – stollen pastries (whole grain) recipe with a picture and simple step-by-step instructions.
- 300 g Whole wheat spelled flour or whole wheat flour
- 200 g Wheat flour
- 60 g Sugar
- 1,5 packet Dry yeast
- 3 g Salt
- 1 packet Vanilla sugar
- 2 Eggs room temperature
- 100 g Marzipan
- 250 g Butter
- 1 Msp Cinammon
- 1 Msp Ginger bread spice
- 1 pinch Nutmeg
- 185 ml Milk
- 50 g Citronat (Succade)
- 50 g Orange peel
- 150 g Sultanas / raisins
- 100 g Almonds
- 150 g Powdered sugar
- 200 g Liquid butter
- Chop the raisins / sultanas, orange peel, lemon peel, and almonds very finely (a large cleaver is great) and mix with the rum in a shallow but sufficiently large container and let it steep for as long as possible (preferably overnight) stir in between 2 Put the milk, 150 g butter and marzipan in a small saucepan and on the first level
- Put the milk with 150 g butter and marzipan in a small saucepan and melt over low heat (6-8 minutes, level 1)
- Mix the flour, vanilla sugar, sugar, dry yeast and spices in a large bowl (use metal because it conducts heat better) and form a well. Spread the remaining butter (room temperature) in flakes on the edge. Pour the milk mixture into the trough, also the eggs and everything for 5 minutes. Work with the hand mixer and the dough hook in a warm place (approx. 30 degrees) and leave to rest for 2 hours
- Form rolls about 3 cm thick and cut pieces 2.5 – 3 cm in size, place them on the tray with a little space and let rise for another 15 minutes, about 24 pieces per tray
- Bake at 190 degrees for about 15 minutes the first time, watch carefully if they get dark quickly, take the temperature back about and put baking paper over it
- Brush with melted butter and dust with powdered sugar
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