To prepare marzipan stollen you will need:
• Flour - 650-700 g
• Butter - 300 g
• Milk - 260 ml
• Sugar - 110 g
• Yeast (dry) - 12-14 g
• Salt - a pinch
• Dried fruits (raisins, dried apricots, pineapple) - 400-500 g
• Almonds - 100-150 g
Marzipan:
• Almond flour - 100 g
• Sugar - 100 g
• Water - 40 g!!!
Additionally (for sprinkling):
• Butter - 150-200 g
• Powdered sugar - 200-300 g
Stages of preparing Christmas stollen with marzipan:
1. Prepare dried fruits:
• pour boiling water over - leave for 15-20 minutes
• drain the water
• pour cognac (rum) - cover with a lid
• leave for at least 3-4 hours, and preferably for several days
2. Activate yeast:
• mix yeast with 1-2 tbsp. sugar (of the total amount) and ¼ warm milk (of the total amount
• cover with a lid and leave in a warm place for 15-20 minutes
3. Add vanilla seeds or vanilla extract to the remaining milk (or use vanilla sugar)
4. Melt the butter and leave to cool
5. Knead the dough:
• mix flour (650 g), remaining sugar, lemon and orange zest, salt
• add activated yeast and the remaining milk to the flour - mix
• add melted and now cooled butter to a common bowl - knead the dough
• if the dough turns out watery - add 50 grams of flour - knead the dough until smooth
• cover the dough and leave it in a warm place for 1.5-2 hours (or longer) until it has at least doubled in size
6. Strain dried fruits soaked in cognac
7. Prepare marzipan:
• pour almond flour into a bowl
• mix sugar and water - bring to a boil
• reduce the heat to a minimum and cook the syrup to a temperature of 118-120 degrees
• pour hot syrup into almond flour - stir
• when the almond mass has cooled down a little, knead with your hands until smooth
• wrap the finished marzipan in film and put it in the refrigerator for at least 1 hour (or better for several days)
8. Peel, fry and chop almonds
9. Knead the risen dough
10. Add strained dried fruits and chopped almonds to the dough - knead thoroughly
11. Divide the marzipan into 4 parts - form each part into a sausage, the length corresponding to the size of the dough cake and a thickness of about 1.5 cm
12. Divide the dough into 4 parts
13. Form stollen blanks:
• flatten each part with your hands into an oval cake, about 1.5 cm thick
• use the edge of your palm to make a depression in the cake, dividing it into two unequal parts
• place marzipan sausage in the cavity
• cover the marzipan with more than half of the cake
• turn the edge of the upper part of the resulting workpiece up
• lightly trim the stollen blank with your hands
14. Transfer the stollen blank (along with parchment) to a baking sheet
15. Repeat step 12 with the remaining parts of the test
16. Cover the baking sheet with the stollen blanks with film and leave in a warm place for 1.5-2 hours
17. Bake the suitable stollen blanks for 40-50 minutes in an oven preheated to 180-190 degrees.
18. Melt butter to grease the stollen
19. Remove stollen from the oven
20. Generously grease the hot stollen with melted butter, and then also generously sprinkle with powdered sugar on all sides.
21. Leave the stollen on the counter until completely cool.
22. Wrap the cooled stollen in parchment paper (each separately), then in foil and/or cling film
23. Send stollen to ripen (3-4 weeks) in a cool place
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#recipe #stollen #marzipan #Christmas_cupcake
28 сен 2024
