Butter Almond Stollen with Marzipan

Summary

Ingredients

• g 1,000 flour (type 405)
• 500 g butter
• 200 g suar
• 2 cubes yeast
• 250 ml milk
• 50 ml rum
• 2 pinches salt
• 200 g marzipan paste
• 100 g orane peel
• 200 g lemon peel
• 500 g almond (s), chopped
• 1 bottle butter-vanilla flavor
• 1 bottle rum flavor
• 1 bottle bitter almond flavor

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Instructions

1. Warm the milk to 40 ° C. Put the yeast and half of the sugar in a bowl and add 200 ml of milk. Stir everything with a whisk until the yeast is dissolved. Add half of the flour and knead everything. Pour the remaining flour over the pre-dough, cover the bowl and let rise in a warm place.
2. In another bowl, stir the rest of the milk with the marzipan mixture until smooth, add 325 g of softened butter, the remaining sugar, the salt, the rum and the flavors and stir everything until smooth.
3. After 30 minutes, knead the pre-dough and the butter marzipan mixture into a smooth dough, cover with a cloth and let rise again in a warm place. After another 30 minutes, add the almonds, orange peel and lemon peel, knead everything and shape into a ball. Let rest for 10 minutes.
4. Shape the dough like a loaf of bread and place on a baking sheet. Let it go for 15 minutes. Brush the stollen with water, cut it flat in the middle and put it in the oven preheated to 200 ° C.
5. Set the oven back to 180 ° C (top / bottom heat). Bake for 50 to 60 minutes. Preheat the oven to 180 ° C with convection and bake the stollen at 160 ° C. Top / bottom heat is better because the stollen stays juicier.
6. Bring the remaining butter (175 g) to the boil briefly and brush the stollen with it immediately after baking and sprinkle with a little sugar. Before slicing, sprinkle the stollen with powdered sugar or snow.