Stollen (Marzipanstollen)

Category: Bakery products
Kitchen: german
Stollen (Marzipanstollen)

Ingredients

Wheat flour 250 g
Milk 100ml
Sugar 40 g
Salt pinch
Oil sl. 150 g
Fresh yeast 20 g
Egg 1 PC.
Raisins 100 g
Almond 50 g
Marzipan mass 125 g
Powdered sugar 125 g
Orange liqueur 20 g
Lubricating oil

Cooking method

  • From milk, eggs, 2/3 butter, sugar, salt, flour and yeast, knead the dough (I did it in a bread maker) and let it stand in a warm place until it increases in volume. Stir washed and dried raisins and chopped almonds into a suitable dough (I had almond petals). Mix marzipan with liqueur and half of powdered sugar and roll out of it a "sausage" with a length slightly less than the length of the form in which the cake will be baked. From the dough we form a rectangular layer (length ~ length of the mold), put a marzipan sausage in the center and fasten the dough on top. Grease the form with oil, put the workpiece in it with the seam up and put the form on a baking sheet covered with baking paper, with the dough down in a cold oven. Bake at 160about within an hour, twenty minutes, take off and bake the cake completely. Brush the finished cake with the remaining melted butter and sprinkle generously with powdered sugar.
  • Stollen (Marzipanstollen)

Note

A source: 🔗

Svettika
Larissa,: flowers: what a sunny treat! Well, a very appetizing pie, I would love to eat a piece! Bravo!
Tumanchik
Wow Larisa class! Be sure to bookmark. Thank you for this table decoration.
Gata
Quote: dopleta
Grease the form with oil, put the workpiece in it with the seam up and put the form on a baking sheet covered with baking paper, dough down in a cold oven. Bake at 160o for an hour, twenty minutes odds to remove and bake the cake completely

What an interesting recipe and with my favorite marzipan mmmm I will definitely bake it. I have only one question, perhaps a stupid one - how to understand "with the test down" - how is it? As I understand it, with such a molding, the filling is all inside, the dough will in any case be from below .... And "take off the odds" is it as I understand it that first it is baked under foil? Right?
dopleta
Gata, the cake is not placed in the hob as usual, but the pan is turned over onto the baking sheet. In general, in Germany, special forms are used for the stollen, I used this:

🔗
Gata
Clear. Thanks for the clarification. I didn’t know about such forms. And what is the trick in baking in a completely closed form? What does she give?
dopleta
It just gives a certain look. The dough rises from the bottom, leaving the top shaped in a certain way.
Zina-Zina
An interesting recipe, I'm taking it! Thank you!
dopleta
And thank you for your interest, Zina! And welcome to the forum!
Arka
How I love marzipan !!!
For me, everything containing marzipan is a priori delicious!
Thanks for the recipe, dopeletchka!
dopleta
Natochka, how long have I seen you! To your health!
Arka
I also ran into your eggs, into the yolks, to be more precise. Fall away !!! Hands will reach, I will
dopleta
Do-do, they're worth it!

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