Stollen with Marzipan
Stollen with Marzipan is a recipe featuring fresh ingredients from the Christmas baked goods category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g raisins
- 3 tbsp rum
- 850 g flour
- 80 g yeast
- 250 ml milk
- 175 g sugar
- 50 g dried citrus peel
- 200 g peeled almonds
- 0.25 tsp Salt
- 3 drops bitter almond aroma
- 250 g softened butter
- 100 g clarified butter
- 250 g marzipan
- 10 ml cognac
- 0.5 tsp cinnamon
- 0.5 tsp cocoa powder
- 75 g melted butter
- 125 g powdered sugar
Instructions
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1.
Wash the raisins the day before, dry them and drizzle with rum. Let steep overnight. Prepare all baking ingredients in a warm place. On the day of baking sift a quarter of the flour into a bowl and create a well in the center. Break in the yeast and mix with slightly lukewarm milk and 1 tsp sugar to make a pre-ferment. Cover with a cloth and let rise for 15 minutes.
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2.
Finely chop the citrus peel. Roughly chop the almonds. Add the remaining flour, milk, sugar, citrus peel, almonds, salt, bitter almond aroma, softened butter, clarified butter, and drained raisins to the pre-ferment.
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3.
Knead everything very well. Cover and let rise for 1 hour until doubled in volume. Knead the marzipan with cognac, cinnamon, and cocoa.
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4.
Divide the dough into two portions and knead each again. Roll each piece out long on a floured surface, make a shallow groove along the edge with your hand. Fill half of the marzipan into the groove and fold the dough over to form the classic stollen shape. Place the stollens side by side on parchment-lined baking trays and cover for about 30 minutes to rise. Preheat the oven to 200 °C. Bake the stollens for about 1 hour (test with a skewer!), brushing them halfway through with melted butter, then finish baking. Remove, brush with remaining melted butter, let cool, and dust with powdered sugar.
