Stollen with Marzipan Kernels
A traditional German fruit loaf that is a must-have during Advent. Try this delicious recipe from Spoonsparrow.
Ingredients
- 150 g raisins
- 75 g currants
- 50 g chopped almonds
- 50 g dried lemon peel
- 50 g finely chopped dried orange peel
- 50 ml rum
- 8 drops bitter almond flavor
- scraped vanilla bean seeds
- 2 tsp grated lemon zest
- 2 tsp grated orange zest
- 100 ml lukewarm milk
- 50 g sugar
- 1 cube yeast
- 300 g flour (Type 550)
- 200 g flour (Type 405)
- 50 g raw marzipan
- 2 Eggs
- 250 g soft butter
- butter for baking sheet
- 5 g salt
- 1 tsp cardamom
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 350 g liquid butter (for brushing)
- sugar (for sprinkling)
- 150 g powdered sugar (to dust)
- 125 g raw marzipan
- 1 tsp grated orange zest
- 10 ml orange liqueur
Instructions
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1.
Combine the ingredients for the fruit mixture well. Cover with foil and let sit overnight in a warm place.
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2.
Dissolve crumbled yeast with sugar in milk. Add 200 g sifted flour (type 550) and knead into a smooth dough using an electric hand mixer. Sprinkle this pre-dough with flour, cover, and let rise in a warm spot until the surface shows cracks.
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3.
Mix the pre-dough with the remaining flours, chopped marzipan, eggs, soft butter, salt, and spices; knead thoroughly into a smooth dough. Fold in the softened fruits. Dust the dough with flour and let it rise covered for 1 hour.
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4.
Preheat the oven to 180°C and grease a baking sheet.
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5.
Roll the dough to twice its width and desired length. Shape small and larger domes along the edges of the breadth sides. Fold the two sides over each other so the domes lie side by side.
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6.
Shape the loaf gently (or place it in a stollen mold) and let rest for 15 minutes. Then transfer to the baking sheet, bake for about 60 minutes.
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7.
After about 10 minutes, brush the loaf with ~100 g liquid butter and sprinkle with a little sugar.
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8.
Brush the finished loaf with the remaining 250 g liquid butter and allow it to cool. Dust half of the powdered sugar over it. Wrap in foil and let rest overnight.
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9.
The next day remove excess sugar with a brush, spread a thin layer of liquid butter, dust with remaining powdered sugar, wrap again in foil, and store chilled for up to 2 months.
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10.
Marzipan stollen
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11.
Prepare the dough as above but without dried fruits.
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12.
Use about 800 g raw marzipan.
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13.
After the dough has risen, roll it into a rectangle. Roll the marzipan between two sheets of clear film to the same size. Place on the dough and fold into a loaf. Bake as directed.
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14.
Prepare dough with dried fruits as described above.
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15.
Make a loaf with fruit as described, then prepare.
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16.
For the marzipan kernels, knead raw marzipan with orange zest and orange liqueur until smooth, roll into a log the length of the loaf, place on rolled dough, fold together as above. Bake as directed.
