Marzipan
250 grams of almond flour
270 grams of sugar
100 grams of water
50 grams of honey
1 tablespoon rum
Almond Essence (a few drops)
Boil the sugar with water until a thick but transparent syrup is obtained. In a low speed blender with the paddle attachment, mix the almond to dissolve the lumps. Add the syrup slowly, and as soon as you are done, add honey, rum and almond essence. Mix for 3 minutes. Transfer this paste and give it a trunk shape. Wrap it with plastic and use it to your liking. You can leave it in the freezer for up to 6 months.
Stollen
40 grams of pistachio
100 grams of almond
90 grams of nuts
80 grams of candied orange
80 grams of raisins
50 grams of prunes
45 grams of sugar
1 cup rum
Mix everything and leave it for a month in a dark place.
Stollen dough
130 grams of flour
130 grams of bread flour
40 grams of sugar
2 eggs
30 grams of honey
70 grams of milk
1 teaspoon salt
½ teaspoon cinnamon
10 grams of instant yeast
2 tablespoons starter sourdough
100 grams of butter
Combine milk, eggs, cinnamon, sugar, salt and honey. Add flour and yeast. Mix for at least 10 minutes. Add the butter and mix for another 10 minutes. Add the mixture of fruits and nuts. Cover and let rise for 2 hours.
Place the dough on a floured surface (this dough is sticky). Deflate and shape a trunk. Let stand for 10 minutes. In the center, put the marzipan, fold it and let it rest for 2 hours. Bake for 40-45 minutes at 350F in a preheated oven. Let it cool for 2 hours, brush it with melted butter and sprinkle on it with icing sugar.
That looks authentic, festive and so yummy too. Thumbs up for you even making your own marzipan :-))
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