Stollen Confection

Ingredients

• 30 g candied lemon peel
• 30 g candied orange peel
• 75 g ground, peeled almond kernels
• 0.75 cube yeast (ca. 30 g)
• 2 tbsp sugar
• 50 ml lukewarm milk
• 100 g flour type 550
• 50 g marzipan base
• 1 egg
• 1 drop bitter almond aroma
• 50 g soft butter
• Pinch Salt
• 200 g flour type 405
• 50 g liquid butter (for brushing)
• 125 g powdered sugar

Instructions

1. 1.

   Finely chop the candied lemon and orange peel and mix with the almonds. Crumble the yeast and stir it with a pinch of sugar and a little milk until dissolved. Add the sifted flour and knead into a smooth dough using the hook attachment of an electric hand mixer. Cover this pre‑mix with a cloth and let rise in a warm place until the surface shows cracks (about 15 minutes).

2. 2.

   Cut the marzipan small, mix it with the egg, bitter almond oil, soft butter and salt. Add the remaining flour and almond mixture, then knead everything together with the rest of the sugar and, if needed, some milk into a smooth dough. Cover with a cloth and let rise for 1 hour until doubled in volume.

3. 3.

   Preheat the oven to 180 °C (convection). Divide the dough into two portions. Roll each portion into a log about 3 cm in diameter, flatten to ~1 cm thick, and lightly indent the center with your palm. Fold the narrower side over the wider one inward and press slightly. Cut the log into 3–4 cm pieces and place on parchment paper. Let rest covered for another 10 minutes. Bake in the preheated oven (middle rack) for 15–20 minutes, checking with a toothpick. Brush with liquid butter and cool on a wire rack. Dust with powdered sugar before serving.