Traditional German Christmas Stollen With Almond Marzipan
2 For Stollens
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 cup raisins, soaked in rum the night before or ½ minutes in the microwave
450 grams almonds, blanched, peeled and finely ground
3 egg whites at room temperature
1/4 teaspoon salt
4 cups icing sugar
Marzipan could be prepared the night before or prior to knead dough.
Sift 4 cups powdered sugar.
Add almond flour.
Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky..
Keep refrigerated in an airtight container up to 8 weeks
Preheat oven to 330F (about 165 C).
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).