🍽️ Classic Stollen with Marzipan Center

Name: Classic Stollen with Marzipan Center
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g flour; 200 g butter; 125 g sugar; 50 g raisins; 50 g currants; 4 tbsp rum (or lukewarm water); 50 g candied orange peel (chopped); 50 g candied lemon peel (chopped); 1 cube yeast (or 1 packet dry yeast); 0.125 l lukewarm milk; 1 pinch salt; 1 pinch cardamom; 1 pinch allspice; 1 pinch nut flower; 200 g soft butter; butter (for the baking sheet); 250 g marzipan raw mass; 40 ml amaretto; 50 g melted butter (for brushing); 50 g powdered sugar (for dusting)

559 kcal · 30 min · 4 servings

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Ingredients

500 g flour
200 g butter
125 g sugar
50 g raisins
50 g currants
4 tbsp rum (or lukewarm water)
50 g candied orange peel (chopped)
50 g candied lemon peel (chopped)
1 cube yeast (or 1 packet dry yeast)
0.125 l lukewarm milk
1 pinch salt
1 pinch cardamom
1 pinch allspice
1 pinch nut flower
200 g soft butter
butter (for the baking sheet)
250 g marzipan raw mass
40 ml amaretto
50 g melted butter (for brushing)
50 g powdered sugar (for dusting)

Instructions

1. Mix raisins, currants, and rum in a small bowl and let them soak.
2. Place the flour in a large mixing bowl.
3. Add the yeast, half of the sugar, and half of the milk to the flour.
4. Stir everything together with a spoon to form a rough starter dough.
5. Cover the bowl and let the starter dough rest in a warm place for about 30 minutes.
6. Add the remaining ingredients (except candied orange peel, candied lemon peel, and the soaked fruits) and the spices to the starter dough.
7. Process the mixture with the dough hook of the mixer until you have a smooth dough.
8. Cover the bowl with a cloth and let the dough rise for about 1 hour until it starts to bubble.
9. Sprinkle some flour on your work surface and turn the dough out onto it.
10. Lift the soaked raisins, currants, candied orange peel, and candied lemon peel from the rum mixture and knead them gently into the dough.
11. Roll the dough out into a large rectangle.
12. Place the marzipan roll in the lower third of the dough (it should be slightly shorter than the dough).
13. Fold the longer side of the dough over the marzipan roll.
14. Shape the stollen into an elongated form and place it on a greased baking sheet.
15. Cover the stollen and let it rise for another hour.
16. Preheat the oven to 180 degrees (Gas mark 3).
17. Bake the stollen on the lowest rack for about 1 hour.
18. Brush the finished stollen immediately with melted butter.
19. Dust the stollen generously with powdered sugar.

Nutrition per serving

kcal: 559
Protein: 9 g · Fett/Fat: 33 g · Carbs: 58 g