Butter Almond Stollen with Marzipan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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