🍰 Coconut Stollen with Marzipan Filling

Name: Coconut Stollen with Marzipan Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g sultanas; 4 tbsp rum; 600 g flour; 50 g yeast; 100 g sugar; 250 ml milk; 250 g ghee; 50 g citron; 50 g orange peel; 100 g chopped almond kernels; 1 tsp grated lemon zest; 200 g marzipan raw mass; 100 g powdered sugar; 1 tbsp rum; 3 tbsp whipping cream; 1 tbsp ground hazelnuts; 1 tbsp ground almond kernels; 3 tbsp ground coconut flakes; 50 g finely chopped apricots; 50 g finely chopped plums; 150 g melted butter; 150 g powdered sugar

685 kcal · 30 min · 4 servings

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Ingredients

200 g sultanas
4 tbsp rum
600 g flour
50 g yeast
100 g sugar
250 ml milk
250 g ghee
50 g citron
50 g orange peel
100 g chopped almond kernels
1 tsp grated lemon zest
200 g marzipan raw mass
100 g powdered sugar
1 tbsp rum
3 tbsp whipping cream
1 tbsp ground hazelnuts
1 tbsp ground almond kernels
3 tbsp ground coconut flakes
50 g finely chopped apricots
50 g finely chopped plums
150 g melted butter
150 g powdered sugar

Instructions

1. Rinse the sultanas (raisins) under cold water and let them drain well.
2. Pour the rum over the sultanas and let them soak.
3. Sift the flour into a large bowl.
4. Dissolve the yeast with one teaspoon of sugar in some lukewarm milk.
5. Pour the yeast milk into a well you make in the flour.
6. Take some flour from the edge of the bowl and mix it with the yeast milk until a thick pre-dough forms.
7. Let the pre-dough rise in a warm place for 20 minutes.
8. Place the remaining sugar, the butter fat cut into small pieces, citron, orange peel, chopped almonds, and lemon zest on top of the pre-dough.
9. Add the soaked sultanas.
10. Knead all ingredients into a smooth dough by gradually adding the remaining milk.
11. Let the dough rise in a warm place for about 1 hour.
12. Mix the marzipan, powdered sugar, rum, whipping cream, chopped hazelnuts, chopped almonds, coconut flakes, apricots, and plums in a bowl.
13. Shape the marzipan mixture into a long roll.
14. Knead the dough briefly again after it has risen.
15. Roll the dough out into a rectangle.
16. Place the marzipan roll in the center of the dough rectangle.
17. Roll the dough around the marzipan filling.
18. Shape the dough into a traditional stollen shape.
19. Let the stollen rise for 15 minutes.
20. Place the stollen on a baking sheet greased with butter.
21. Bake the stollen at 180 degrees Celsius for about 70 minutes.
22. Take the finished stollen out of the oven.
23. Brush the surface of the warm stollen with butter.
24. Dust the stollen generously with powdered sugar.

Nutrition per serving

kcal: 685
Protein: 9 g · Fett/Fat: 38 g · Carbs: 72 g