Marzipan stollen with raisins, candied fruit and nuts

Portions: 12 persons | Preparation: 220 minutes

A wonderful homemade marzipan stollen baked with candied fruits and nuts. The marzipan makes it really juicy and delicious.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Marzipan stollen with raisins
Marzipan stollen with raisins

Portions: 12 persons | Preparation: 220 minutes

A wonderful homemade marzipan stollen baked with candied fruits and nuts. The marzipan makes it really juicy and delicious.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

season: Christmas | region: Europe | preparation: Bake | menu: cake | cuisine: German recipes

Ingredients

  • 400 g marzipan paste
  • 120 ml cognac
  • 350 g raisins
  • 250 g nuts, chopped
  • 250 g candied fruit
  • 1 kg wheat flour
  • 60 g yeast
  • 500 ml milk
  • 180 g sugar
  • 400 g butter, softened
  • cinnamon, optional
  • 100 g powdered sugar
  • 100 g butter

Instructions

  1. Soak the raisins in cognac.
  2. Chop the candied fruit and nuts into small pieces.
  3. Crumble up the fresh yeast in a bowl.
  4. Add 1 teaspoon of sugar.
  5. Sieve in 250 g flour.
  6. Pour in a small amount of warm milk.
  7. Process everything into a yeast dough.
  8. Place the dough in a bowl, cover and leave to rest for 30 minutes.
  9. Add the remaining milk to the dough.
  10. Add the sugar.
  11. Pour in the melted butter.
  12. Add the remaining flour.
  13. Add the cognac from the raisins.
  14. Add the candied fruit and nuts.
  15. Lightly flour the raisins and add to the remaining ingredients.
  16. Knead the dough, cover and leave to rest for 1 hour.
  17. Remove the dough from the Take the bowl and knead on a floured work surface.
  18. Cut the dough in half and roll out into a square (20 x 25 cm) 1 cm thick.
  19. Form the marzipan into a roll.
  20. Place the marzipan roll in the middle of the long side of the yeast dough.
  21. Roll up from the long sides toward the center and pinch the edge firmly.
  22. Place the stollen on a baking tray lined with baking paper.
  23. Grush with warm water and leave to stand for 30 minutes.
  24. Bake the marzipan stollen at 200 degrees for approx. 60 minutes.
  25. Take the stollen out of the oven and immediately brush with the melted butter .
  26. Let the Stollen cool down and sprinkle generously with powdered sugar.

The cleats best packed infuse 1 week.

Utensils

  • food processor
  • bowl
  • kitchen brush
  • rolling pin
  • icing sugar shaker