Traditional German Christmas Stollen With Almond Marzipan

Photo: AngellovesCooking

Ingredients

2 For Stollens

1 cup plus 2 tablespoons warm milk

3 packages dry yeast

cups flour, plus extra for kneading

250 grams butter, at room temperature

2/3 cup powdered sugar

1 teaspoon salt

1 Zest of lemon

1 teaspoon almond extract or vanilla extract

1 cup sliced almonds

1 cup raisins, soaked in rum the night before or ½ minutes in the microwave

1/2 cup dried cherries, chopped

1/2 cup dried strawberries, chopped

1/2 cup dried figs, chopped

1/2 cup dried apricots, chopped

1/2 cup dried papaya, chopped

1/2 cup dried pineapple, chopped

For Almond Marzipan:

450 grams almonds, blanched, peeled and finely ground

3 egg whites at room temperature

1/4 teaspoon salt

2 tablespoons rosewater or 4 teaspoon almond extract or vanilla extract

4 cups icing sugar

Preparation

The Marzipan:

Marzipan could be prepared the night before or prior to knead dough.

Sift 4 cups powdered sugar.

Blanch the almonds for 1-2 minutes in boiling water. Remove, drain and peel.

Grind almonds in a blender or coffee grinder (or using a mortar and pestle).

In a bowl, beat the egg whites with mixer at high speed together with ¼ teaspoon salt until foamy peaks form.

Add vanilla or almond extract or rose water and mix.

Add almond flour.

Add the first 3 cups sifted icing sugar, one at a time, stirring the mixture well after adding each cup.

Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky..

Divide the marzipan into portions and wrap tightly in plastic wrap.

Keep refrigerated in an airtight container up to 8 weeks

The Dough:

Preheat oven to 330F (about 165 C).

In a bowl dissolve yeast into the lukewarm milk and stir until dissolved. Add 1 1/3 cup flour and mix until dissolved and leave to rise for about 10 minutes.

In a large bowl or bowl of electric mixer beat butter until turns white.

Add the icing sugar and beat until turns to fluffy cream.

In a separate bowl mix together the remaining 2 cups flour and salt.

Once the yeast mixture has risen, add to beaten butter and sugar and mix well (with the mixer – on lower speed and the dough attachments).

Gradually add remaining flour and salt and mix on lower speed with mixer until completely absorbed - about 5-6 minutes.

Add the lemon zest, vanilla or almond extract, almonds, raisins and chopped dried fruits and mix well again.

If dough is too sticky, add 2-3 tablespoons flour, or if it’s too firm - 2-3 tablespoons lukewarm milk.

Transfer dough to a large, oiled bowl, cover with plastic wrap or cotton cloth and let rest for 20-30 minutes or until increase about ¼ in bulk.

Once the dough is already ready, pour onto floured surface and knead for about few minutes. Divide into two equal parts.

From each part form oval crust, about 3 fingers thick (4-5 cm).

Put in the middle of the crust chilled marzipan roll and fold the crust over, pressing a bit, so it will not open while baking.

Transfer both Stollens into a suitable baking ban(s), covered with baking paper or greased and lightly floured and let them rest for 20-30 minutes or until increased about ¼ in bulk.

Bake in preheated to 330 F (about 165 C) oven for about 40-45 minutes or until golden brown, as in about 20 minutes stollens could be covered with baking paper or cooking foil – so they will not burn.

Remove and spread with melted butter while hot and sprinkle with plenty of icing sugar.