Ingredients:
- 700g Flour
- 250ml Milk
- 8g Yeast
- 1 tbsp Honey
- 200g Sugar
- 300g Butter
- 2 Medium Eggs
- 100g Peeled Almonds
- 100ml Rum
- 150g Raisins
- 150g Candied Fruit (recipe in the feed or in the app)
- Lemon Zest
- 15g Fresh Grated Ginger
- ½ tbsp Cardamom
- Vanilla
- 12g Salt
- 200g Marzipan
For the surface:
- 50g Powdered Sugar
- 50g Butter
Start by cutting the candied fruit. Place candied fruit and raisins in a deep bowl, pour slightly warm water over them, and add 50g of rum.
Roast the almonds in the oven until they have a slightly golden color.
Grate the lemon zest and ginger.
Take a small amount of milk from the total quantity and mix it with honey and yeast.
Add the yeast-milk mixture to the flour, create a well, and pour the mixture into it.
Mix with a small amount of flour. The result should be a liquid dough.
Cover and leave in a warm place for 30 minutes.
Infuse vanilla in milk.
Melt butter separately and let it cool.
Beat the eggs lightly with cardamom, salt, milk, and the mixture of lemon zest and ginger. Mix well.
Pour the yeast-flour mixture into the dough mixer and start kneading at low speed using the attachment shown in the photo.
Then add 50g of rum and the mixture of milk and eggs, continue kneading.
Add sugar and gradually start adding melted butter.
Once the dough becomes homogeneous and absorbs all liquid ingredients, change the attachment as shown in the photo.
Knead the dough for another 10 minutes at a higher speed.
In the meantime, pat dry the candied fruit and raisins with napkins. Then coat them with flour and remove excess flour through a sieve.
Now add all candied fruit, almonds, and raisins to the dough and knead for about 2 more minutes.
Place the dough in a high container and leave it in a warm place for an hour.
Prepare marzipan, forming an elongated cylindrical shape.
Now place the dough on the work surface, form a rectangle – see photo.
Using a rolling pin, create a hollow for the marzipan.
Place the marzipan and cover it with the shorter part of the dough.
Press the dough slightly with the rolling pin to fix the marzipan.
Place the Stollen to bake in a well-preheated oven at 180°C for about 60-70 minutes.
Place the Stollen on a rack, brush with melted butter, sprinkle with powdered sugar, and let it cool.
Then wrap it in foil or put it in a bag and let the Stollen infuse for several days (if you can resist). ?
