Apricot – Marzipan – Stollen
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 42 g yeast, fresh
- 80 g suar
- 400 g flour
- 100 g almond (s), round
- 1 pinch (s) salt
- 125 ml milk, lukewarm
- 1 egg (s)
- 150 g butter
- 150 g apricot (s), dried
- 200 g marzipan (raw mixture)
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Stir the yeast with 2 tablespoons of sugar until smooth, then let rise for 5 minutes. Mix the flour, almonds, the rest of the sugar and salt in a bowl. Add the mixed yeast, milk, egg and softened butter. Knead everything for approx. 5 minutes, then cover and let rise in a warm place for approx. 30 minutes.
- Puree half of the apricots and marzipan. Dice the remaining apricots (except for six for decorating). Knead the yeast dough again and let rise again for about 30 minutes.
- Heat the oven to 175 ° C top / bottom heat (convection: 150 ° C, gas: level 2).
- Roll out the dough into a rectangle on a baking sheet lined with baking paper and spread the marzipan mixture on top. Scatter the apricot cubes on top. Roll up the dough and shape it into a stollen.
- Bake in the oven on the 2nd rack from the bottom for 50-60 minutes.
- Dust with powdered sugar. Cut out small stars from the remaining apricots and decorate the stollen with them.
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