Christmas stollen with marzipan
Last Updated on
ingredients
For 2 large stoles
750 g plain flour 1 cube fresh yeast 60 g granulated sugar 250 ml lukewarm milk 180 g softened butter 1 pk egg 1 pk egg yolk pinch salt 2 handfuls raisins (rum) 2 handfuls chopped almonds 2 handfuls candied citrus peel 150 g marzipan 100 g butter to spread 100 g icing sugar to sprinkle
progress
We bake a fragrant tart every year for the holidays. Without it, Christmas wouldn’t be the real nutty thing.
1.
Mix the raisins with rum (3 tbsp) and let them stand for about 10 minutes.
2.
Make a well in the sifted flour, crumble fresh yeast into it, sprinkle it with sugar, pour in a little warm milk and dust with flour.
3.
Let the leaven activate (15 minutes), and then add the rest of the milk, melted butter, a whole egg, a pinch of salt and work into a smooth dough, which you leave in a warm place to rise (60 minutes).
4.
Into the risen dough on a floured board incorporate the rum raisins, almonds and orange zest.
5.
Divide the dough into two halves and roll out into oval shapes. Divide the marzipan into two halves and roll each into a cylinder. Place the roller in the centre of the stole and fold the dough over it like a child would a feather duster. Press gently to close the stole. Repeat with the second sheet of dough and the roll of marzipan.
6.
Transfer the tartlets to a baking tray lined with baking paper, leave covered to prove for an hour and then bake in a preheated oven at 180°C for approximately 30 to 35 minutes.
7.
While still hot, prick them thickly with a toothpick, brush with melted butter and sprinkle generously with sifted icing sugar.
8.
Good taste!
