Thursday, December 19, 2019

Stollen and Marzipan

 Finally, I made my own stollen ... In the past I have baked pannetonne, pandoro, Christmas cake, but I have never tried German stollen. I am happy with the taste results; However, I have to improve the form. I am very happy to have discovered a marzipan recipe that works ... Sure, I will use it in other recipes


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.


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.

1 comment:

  1. That looks authentic, festive and so yummy too. Thumbs up for you even making your own marzipan :-))