Stollen Confectionery with Marzipan
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 13 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g cranberries
- 100 g sultanas
- 100 ml rum
- 150 g butter, room temperature, mildly soured
- 100 g suar
- 2 pinches salt
- 200 g low-fat quark
- 1 small lemon (s), organic, add the zest and juice it
- 1 small Bottle / s rum aroma
- 400 g wheat flour type 405
- 100 g hazelnuts, round
- 15 g bakin powder
- possibly mineral water if required
- 200 g marzipan paste, fine, room temperature
Also:
- 130 g butter, mildly soured, liquid
- 130 g powdered suar
Print Recipe
Pin Recipe Instructions
- The day before, chop the cranberries and sultanas and soak in 100 ml rum.
- Beat the butter, sugar and salt until frothy. Then add the quark with the pickled fruits, both the zest and the juice of the lemon and 1 bottle of rum aroma and stir. Now add the flour, baking powder and the ground hazelnuts and work in with the dough hook until the dough loosens from the edge of the bowl. If the dough is too dry, add some mineral water until the dough has the right consistency.
- Now shape walnut-sized balls from this dough and work some of the marzipan into each ball (everyone determines the amount of marzipan themselves). Place the balls on a baking sheet lined with baking paper.
- Bake in a preheated oven at 180 ° C for about 30 minutes.
- Drizzle the heated butter over the hot balls and then sprinkle with powdered sugar.
- Store this confectionery in a closed container in a not too warm place.
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