Stollen with marzipan
Description
Homemade baking for tea. To make a festive stollen for Christmas, you need to start 2–3 weeks in advance. Two days before baking, soak the raisins and candied fruit in rum. Making the dough for stollen is an uncomplicated process. Start a starter, then add the remaining flour and spices, and incorporate softened butter. Let the dough rest for 2 hours. Then add the raisins and candied fruit, shape the stollens and let them stand for another 45 minutes. Bake in a preheated oven until done. While still warm, brush the stollen with butter and dust with powdered sugar. Wrap in parchment. Now the hardest part remains: waiting until the stollen can be tasted. It can be served with tea or coffee.
Instructions
- 1
Step 1
For Stollen with marzipan, you will need the following ingredients.
- 2
Step 2
Two days before preparing the stollen, you need to soak the candied fruit and raisins in rum. Cover the container with plastic wrap and place it in a dark, cool place. Stir periodically so that the raisins and candied fruit become evenly infused.
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Step 3
Dissolve the yeast in warm milk, add 1 tablespoon of sugar, 5 tablespoons of flour, stir and let stand for 30 minutes.
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Step 4
Let's make marzipan. Cover the almonds with boiling water and let them sit for 5 minutes, then remove the skin and dry them in the oven at 60 °C for 30 minutes. Cool the almonds and grind them using a blender or a coffee grinder.
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Step 5
In a saucepan, add sugar, pour water. Bring to a boil and cook until 120 °C or until the soft‑ball test.
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Step 6
Add almond flour to the ready syrup. Stir continuously.
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Step 7
As soon as the mass becomes pliable, usually after 2–3 minutes, remove the sauté pan from the heat. Place the resulting mass onto an oiled plate. Cool it and wrap it in plastic film.
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Step 8
In a large bowl, combine the remaining flour, sugar, salt, cinnamon, cardamom, vanilla, nutmeg, and cloves.
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Step 9
Add the dry mixture obtained to the pre‑ferment.
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Step 10
Add the softened butter in portions.
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Step 11
Mix the dough well. It should turn out soft, tender, and slightly sticky. Cover the dough with a damp towel and let it rise in a warm place for 2 hours.
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Step 12
When the dough is ready, drain the rum with candied fruit and raisins, lightly pat them dry, and dust with a small amount of flour.
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Step 13
Add candied fruit and raisins to the dough.
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Step 14
Dust the dough with flour and divide it into two parts.
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Step 15
Roll each portion of dough into an oval on a generously floured surface. Leave about one‑third of the edge free and press a depression with the side of your palm.
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Step 16
Divide the marzipan into two equal parts and roll them into a log. Place the marzipan approximately in the middle of the rolled-out dough.
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Step 17
Cover the marzipan with the free side of the dough, leaving one edge slightly uncovered.
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Step 18
Transfer the stollen onto foil, lift and secure the edges to create an improvised shape. This is to prevent the stollen from spreading during baking. Cover both stollens with a towel and let them rest for 45 minutes before baking.
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Step 19
Bake the stollen in a preheated oven at 175 °C for about 60–70 minutes. If you notice that the top of the stollen has browned excessively, cover it with foil. Let the finished stollen cool for about 5 minutes and brush it with melted butter.
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Step 20
Grind 50 grams of sugar into powdered sugar. Sprinkle the stollen. Let the stollen cool completely, then wrap it first in parchment and then in foil, and store it in a cool place for 2–3 weeks.
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Step 21
Before serving, dust the stollen again with powdered sugar.