🍽️ Classic Marzipan Stollen

Name: Classic Marzipan Stollen
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g flour; 1 cube yeast (42 g); 1 tbsp vanilla sugar; 125 ml lukewarm milk; 65 g sugar; 1 pinch salt; 0.5 tsp lemon zest (untreated); 1 pinch ground mace; 1 small pinch cinnamon powder; 150 g soft butter; 100 g ground almond kernels (peeled); 100 g raisins; 40 g citron; 150 g marzipan raw mass; 100 g liquid butter (for brushing); Powdered sugar (for dusting)

685 kcal · 30 min · 4 servings

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Ingredients

500 g flour
1 cube yeast (42 g)
1 tbsp vanilla sugar
125 ml lukewarm milk
65 g sugar
1 pinch salt
0.5 tsp lemon zest (untreated)
1 pinch ground mace
1 small pinch cinnamon powder
150 g soft butter
100 g ground almond kernels (peeled)
100 g raisins
40 g citron
150 g marzipan raw mass
100 g liquid butter (for brushing)
Powdered sugar (for dusting)

Instructions

1. Sift the flour into a large bowl.
2. Make a well in the center of the flour.
3. Crumble the yeast into the well.
4. Add the vanilla sugar.
5. Stir in 3 to 4 tablespoons of milk until you have a smooth paste.
6. Let this starter dough rest, covered, for 15 minutes in a warm place without drafts.
7. Add the remaining milk, sugar, salt, lemon zest, nutmeg, cinnamon, butter, and almonds to the starter dough.
8. Knead everything into a smooth dough.
9. Let the dough rest in a warm place for about 45 minutes.
10. Wait until the volume of the dough has doubled.
11. Place the dough on a lightly floured work surface.
12. Add the raisins and the finely chopped citron.
13. Knead the ingredients in.
14. Shape the marzipan into a roll about 25 centimeters long.
15. Shape the dough into a loaf about 30 centimeters long.
16. Press the heel of your hand lengthwise into the center of the dough.
17. Widen the indentation with the rolling pin so that the marzipan roll fits well inside.
18. Fold the side parts over the marzipan roll.
19. Shape everything into a stollen.
20. Place the stollen on a baking sheet lined with baking paper.
21. Let the stollen rest for another 15 minutes.
22. Preheat the oven to 180 degrees Celsius with top and bottom heat.
23. Bake the stollen for about 1 hour.
24. Check for doneness using the skewer test.
25. Remove the stollen from the oven.
26. Let it cool down briefly.
27. Brush the stollen with melted butter.
28. Dust the stollen generously with powdered sugar.
29. Let the stollen cool down completely.

Nutrition per serving

kcal: 685
Protein: 11 g · Fett/Fat: 32 g · Carbs: 82 g