Plum – Marzipan – Stollen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 1 bag tea (black tea)
- 100 ml Madeira
- 200 g prunes
- 50 ml milk
- 50 grams sugar
- 20 g yeast
- 300 grams flour
- 200 g butter / mararine
- 1 egg (s)
- 1 egg (s), including the yolk
- 25 g almond (s), round
- 0.5 teaspoon ½ lemon (s) - zest, grated, untreated
- 1 pinch (s) clove (s), ground
- 1 pinch (s) nutmeg, ground
- 3 drops bitter almond flavor
- 1 pinch (s) salt
- 200 g marzipan raw mixture
- 100 g almond (s), in sticks
- Powdered sugar, for dusting
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Pour 100 ml of boiling water over the tea bag and let it steep for about 5 minutes. Mix the tea with Madeira. Soak plums in the mixture, leave to steep overnight.
- Warm the milk slightly. Dissolve sugar and yeast in it. Add the yeast mixture to the flour, stir gently, let rise in a warm place for 15 minutes. Add 100 g fat, egg, egg yolk, ground almonds, lemon peel, clove, nutmeg, bitter almond flavor and salt. Process into a smooth dough and cover again for another 30 minutes. Dice the marzipan. Roll out the dough in a rectangular shape (approx. 20 x 30 cm) on a floured work surface. Spread the marzipan, half of the almond sticks and prunes on top. Roll up the dough on the short side. With the edge of your hand, press in the length of the rolling pin a little and shape it into a stollen. Sprinkle with the remaining almond sticks and place on a baking sheet lined with baking paper.
- Place a strip of aluminum foil that has been folded several times around the stollen. Bake in a hot oven (electric oven: 175 ° C / fan oven: 150 ° C) for 45 - 55 minutes. Melt the rest of the fat. Brush the stollen with it once shortly before the end of the baking time. Brush the finished stollen with the rest of the fat. Dust with icing sugar and let cool. Pack in sturdy aluminum foil and let it draw through for about 1 week.
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