Marzipan Yeast Stollen
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 30 g yeast
- 80 g butter
- 50 sugar
- 1 teaspoon, leveled salt
- 1 lemon (s), zest it
- 250 ml milk
For the filling:
- 200 g marzipan paste
- 2 egg whites
- 50 grams sugar
- 150 g almond (s), unpeeled, round
- 1 small Glass rum
- Sugar (icing) or powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour in a baking bowl and make a well in the middle. Add the crumbled yeast with a little sugar and a little milk. Mix with a little flour to make the pre-dough, cover and let rise for 40 minutes.
- Mix the flour and pre-dough with the rest of the milk and sugar, warm butter, lemon zest, spices and salt and beat vigorously with the mixing spoon until the dough loosens from the bowl wall. Shape the dough into a ball and cover and let rise for 30 minutes.
- Knead again vigorously, let rise for 30 minutes, shape into a stollen.
- For the filling, mix the specified ingredients into a smooth mass.
- Roll out the proofed dough into a sheet of 40 x 50 cm, spread on the filling and roll up the sheet from the long side. Divide this roll lengthways and braid it so that the cut surfaces are on top. Let go again.
- Bake in a hot oven at 200 ° C to 220 ° C top / bottom heat for approx. 60 to 80 minutes until golden brown. Brush with the icing while still hot or sprinkle with powdered sugar.
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