Speculoos Stollen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g quark
- 2 vanilla pods
- 200 g mararine
- 75 g powdered suar
- 1 pinch (s) salt
- 2 egg (s)
- Orange zest
- 500g flour
- 3 teaspoons baking powder
- 100 g speculoos
- 100 g hazelnuts
- 50 g pistachios, chopped
- 200 g marzipan paste
- 1 egg (s)
- 6 tablespoon orange juice
Print Recipe
Pin Recipe Instructions
- For the dough, scrape out the vanilla pods, along with the quark, margarine, powdered sugar, eggs, salt, rubbed off. Knead the orange peel, flour and baking powder into a loose dough.
- For the filling, finely chop the speculoos and grind the hazelnuts. Knead the raw marzipan mixture with the egg and orange juice to a smooth mass. Mix in the nuts, the speculoos and the pistachios.
- Halve the dough, roll out each half into a square and brush with half of the speculoos mixture. Roll up the pieces of dough and place each in a greased stollen mold with the seam up. Overturn the stollen form on a baking sheet.
- Bake in a hot oven at 200 ° C for 45 minutes, after 35 minutes remove the stollen form and brush the stollen with melted butter.
- After baking, dust with icing sugar and let cool.
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