German Marzipan Stollen

    German Marzipan Stollen

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    1day3hr


    4 people made this

    About this recipe: This classic stollen has a marzipan log baked into the core. It's perfect for the Christmas season, sliced and served with coffee or tea. It is time consuming to make and be sure to allow for enough time in the preparation for the fruits to soak in the rum and the dough to rise. Make ahead at least 4 weeks in advance to allow for the flavours to fully develop.

    Ingredients
    Serves: 20 

    • 100g currants
    • 100g sultanas
    • 3 tablespoons rum
    • 500g wheat flour
    • 1/4 teaspoon salt
    • 225ml milk
    • 1 cube (42g) live yeast
    • 2 packets vanilla sugar
    • 1 egg
    • 2 egg yolks
    • 100g sugar
    • 350g butter, softened
    • 2 teaspoons baking powder
    • 200g finely chopped almonds
    • 50g chopped candied orange peel
    • 50g chopped candied citron
    • 250g marzipan
    • 225g icing sugar
    • 3 tablespoons kirsch
    • flour for shaping
    • 2-3 tablespoons white rum

    Directions
    Prep:2hr  ›  Cook:1hr  ›  Extra time:1day soaking  ›  Ready in:1day3hr 

    1. Soak the currants and sultanas with rum and leave overnight.
    2. Sift the flour with salt into a large bowl and create a well. Heat 100ml milk until lukewarm, add the live yeast and a packet of vanilla sugar; slowly pour into the well and mix with a portion of the flour. Cover the bowl with a damp cloth and let this sponge rise in a warm place, about 1 hour.
    3. In a food mixer, set the dough hook, put in the risen sponge and add the remaining milk, egg,egg yolks, sugar, 250g of butter and baking powder. Mix all the ingredients throroughly.
    4. Once the dough is mixed, take it out and place on a lightly floured surface. Knead in the almonds, candied orange peel, citron, the currants and sultanas with your hands until the dough becomes firm. Put the dough in a lightly oiled bowl, cover with damp cloth and leave to rise again in a warm place for about 1 hour.
    5. For the filling: Mix the marzipan with 125g icing sugar and kirsch. Knead and then shape into a 40 cm long roll.
    6. Punch to deflate the dough. On a lightly floured surface, shape the dough into a 40 cm long oval, making sure that the edges are slightly thicker than the centre. Place the marzipan log in the centre. Fold the dough over from side to side over it and seal the seams. Place the dough seam side down onto a wax paper , cover with a damp cloth and refrigerate for 30 minutes.
    7. Preheat oven to 200°C. Place a small container of water on the bottom floor of the oven. Bake the stollen on the middle rack of the oven for about 1 hour. Brush the top two or three times with melted butter to brown it.
    8. Remove from oven and cool on a wire rack. Mix the rest of the vanilla sugar, 80 g sugar and rum until sugars are dissolved and pour over the top of the stollen. Let cool completely before wrapping the stollen in aluminium foil and store it in cool place until ready to consume. Dust with some more icing sugar before serving.

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