Stollen with Cherry Marzipan Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube fresh yeast (42 g)
- 175 ml milk, fresh
- 500 g flour (oranic)
- 115 grams sugar
- 1 pinch (s) salt
- 125 g almond (s)
- 250 g butter
- 100 g cherry (s) (cherries)
- 1 egg (s)
- 200 g marzipan raw mixture
- 125 g chocolate (fine chocolate Madaascar, 46%)
- 2 tablespoon liqueur (noble cherry liqueur)
- 40 g powdered suar
- flour for rolling
Print Recipe
Pin Recipe Instructions
- Dissolve the crumbled yeast in the lukewarm milk. Make a well in the flour, add yeast milk and 1 tablespoon of sugar, mix with a little flour and cover and let rise for 15 minutes. Finely grind the almonds and add 70 g sugar, salt, cherries, 200 g soft butter and the egg yolk to the pre-dough, knead everything until smooth. Cover and let rise in a warm place for 1.5–2 hours.
- Crumble the marzipan, chop the chocolate. Knead both with the liqueur and 2 tablespoons of powdered sugar and shape into a long bread.
- Roll out the dough on a little flour into a rectangle (35 x 25 cm), place the marzipan on top and fold the dough over on both sides, press down well.
- Place on a baking tray lined with baking paper and cover and let rise for another 30 minutes. Bake in a hot oven at 180 ° C for about 45 minutes. Melt the remaining butter, brush the hot Stollen several times with it and sprinkle with the remaining sugar. Let cool, then dust with the rest of the icing sugar.
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