Traditional German Christmas Stollen With Almond Marzipan
Perfect for Merry and Tasty Christmas!!! :)
Total Steps
27
Ingredients
21
Tools Needed
15
Ingredients
- 1 cup warm milk, plus 2 tablespoons
- 3 package dry yeast
- 3 1/3 cup flour, plus extra for kneading
- 250 gram butter, at room temperature
- 2/3 cup powdered sugar
- 1 teaspoon salt
- 1 zest lemon
- 1 teaspoon almond extract or vanilla extract(optional)
- 1 cup sliced almonds
- 1 cup raisins, soaked in rum the night before or ½ minutes in the microwave
- 1/2 cup dried cherries, chopped
- 1/2 cup dried strawberries, chopped
- 1/2 cup dried figs, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup dried papaya, chopped
- 1/2 cup dried pineapple, chopped
- 450 gram almonds, blanched, peeled and finely ground
- 3 egg whites, at room temperature
- 1/4 teaspoon salt
- 2 tablespoon rosewater or 4 teaspoon almond extract or vanilla extract(optional)
- 4 cup icing sugar
Instructions
Step 1
Marzipan could be prepared the night before or prior to kneading dough.
Step 2
Sift 4 cups powdered sugar.
Step 3
Blanch the almonds for 1-2 minutes in boiling water. Remove, drain and peel.
Step 4
Grind almonds in a blender or coffee grinder (or using a mortar and pestle).
Step 5
In a bowl, beat the egg whites with mixer at high speed together with ¼ teaspoon salt until foamy peaks form.
Step 6
Add vanilla or almond extract or rose water and mix.
Step 7
Add almond flour.
Step 8
Add the first 3 cups sifted icing sugar, one at a time, stirring the mixture well after adding each cup.
Step 9
Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.
Step 10
Divide the marzipan into portions and wrap tightly in plastic wrap.
Step 11
Keep refrigerated in an airtight container up to 8 weeks.
Step 12
Preheat oven to 330F (about 165 C).
Step 13
In a bowl dissolve yeast into the lukewarm milk and stir until dissolved. Add 1 1/3 cup flour and mix until dissolved and leave to rise.
Step 14
In a large bowl or bowl of electric mixer beat butter until it turns white.
Step 15
Add the icing sugar and beat until it turns to fluffy cream.
Step 16
In a separate bowl mix together the remaining 2 cups flour and salt.
Step 17
Once the yeast mixture has risen, add to beaten butter and sugar and mix well (with the mixer – on lower speed and the dough attachments).
Step 18
Gradually add remaining flour and salt and mix on lower speed with mixer until completely absorbed.
Step 19
Add the lemon zest, vanilla or almond extract, almonds, raisins and chopped dried fruits and mix well again.
Step 20
If dough is too sticky, add 2-3 tablespoons flour, or if it’s too firm - 2-3 tablespoons lukewarm milk.
Step 21
Transfer dough to a large, oiled bowl, cover with plastic wrap or cotton cloth and let rest for 20-30 minutes or until increased about ¼ in bulk.
Step 22
Once the dough is already ready, pour onto floured surface and knead for about few minutes. Divide into two equal parts.
Step 23
From each part form oval crust, about 3 fingers thick (4-5 cm).
Step 24
Put in the middle of the crust chilled marzipan roll and fold the crust over, pressing a bit, so it will not open while baking.
Step 25
Transfer both Stollens into a suitable baking pan(s), covered with baking paper or greased and lightly floured and let them rest for 20-30 minutes or until increased about ¼ in bulk.
Step 26
Bake in preheated to 330 F (about 165 C) oven for about 40-45 minutes or until golden brown, as in about 20 minutes stollens could be covered with baking paper or cooking foil – so they will not burn.
Step 27
Remove and spread with melted butter while hot and sprinkle with plenty of icing sugar.