Traditional German Christmas Stollen |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 14 |
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A traditional German Christmas Stolen passed down through the ages in my family, originally recipe was with out the marzipan mid “1700” but at some point in the “1800” a relative added the Marzipan to the recipe and it has remained ever since. Read more . I have prepared this dish every year with out fail, and have prepared it in limited quantities each year for sale and Church raffles this recipe hails from my Fathers side of the family who came from Germany, thank you Oma for sharing Ingredients:
2 cakes (0.6 ounce each) compressed yeast |
1 1/2 cups plus 2 tablespoons lukewarm milk |
3 1/3 cups flour |
1 stick (4 ounces) butter, room temperature |
1 stick (4 ounces) margarine, room temperature |
2/3 cup sugar |
2 teaspoons salt |
3 1/3 cups flour |
grated peel of 1 lemon |
1/2 teaspoon each butter flavoring and almond extract |
1 cup sliced almonds |
1 cup raisins, washed and soaked in rum overnight |
1/2 cup each candied lemon, and orange peels |
1/2 cup quartered candied cherries |
marzipan recipe |
1 pound almonds, blanched, peeled and coarsely chopped |
3 large egg whites at room temperature |
1/4 tsp salt |
2 tbls of rosewater, if unavailable use 4 tsp almond extract or vanilla |
3 to 4 cups of powdered sugar |
Directions:
1. Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups flour. Cover and let rise 20 minutes.
2. In large mixer bowl, beat together the butter, margarine, sugar, salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture will be very stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins and candied peels. Let dough rest for 30 minutes until increased in volume by about 1/4.
3. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, Repeat with second half of dough.
4. Transfer breads to greased baking sheets seam side down. Cover and let rise about 30 to 40 minutes or until dough has increased in volume by 1/4. Bake at 330 F. about 45 minutes, until golden brown and a knitting needle inserted into bread comes out clean. Wash with melted butter. Sift with confectioner's sugar.
5. Marzipan Preparation:
6. Grind the almonds in a blender or coffee grinder - or with a mortar and pestle - until they resemble a fine powder.
7. In a bowl, beat the egg whites with salt until frothy. Add the vanilla, almond extract or rosewater.
8. Sift in the first 3 cups of powdered sugar 1 cup at a time, kneading the mass in the bowl after each addition. Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.
9. Divide the dough into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks
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