User Manual

Cakes and small baked items, desserts and sweet dishes: 141
Spiced Stollen with marzipan [Index: ] [Index: ]
MCRC00901932_BO_Christstollen_m_Marzipan-014_F39MCRC00914956_SE_Christstollen_m_Marzipan-015MCRC00900640_NF_Christstollen_m_Marzipan-016_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For approx. 16 slices
Baking tray
FRUIT MIXTURE:
½ organic lemon
20 ml rum or cognac
20 ml water
40 g currants
60 g raisins
25 g orange peel, very finely chopped
25 g lemon peel, very finely chopped
¼ tsp ground ginger
¼ tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
YEAST DOUGH:
40 g chopped almonds
350 g flour
1 sachet dried yeast
100 ml milk, lukewarm
20 g sugar
1 sachet vanilla sugar
1 egg
½ tsp salt
100 g butter
125 g marzipan
IN ADDITION:
50 g flour for the work surface
Greaseproof paper
100 g butter
20 g fine sugar
Per slice
292 kcal, 32 g carbs, 15 g fat, 5 g protein, 2,7 BU
PREPARATION
1. On the day before, wash the half lemon in hot water, dry it and grate the zest. Add to a bowl
together with the remaining ingredients for the fruit mixture and leave to infuse overnight while
covered.
2. Lightly toast the chopped almonds in a frying pan until you can smell them cooking. Then leave to
cool.
3. To make the yeast dough, mix the flour and yeast in a bowl. Add the milk, sugar, vanilla sugar, egg,
salt and butter and knead everything into a smooth dough. Cut or pull the marzipan into small pieces
and then knead together with the almonds and the fruit mixture. Leave the yeast dough to prove in a
warm place until the volume has doubled.
4. Knead the dough once again on the flour-covered work surface and form into a rectangle. Fold
the sides of the dough in so that you get the classic Stollen shape.
5. Place the Stollen on a tray lined with greaseproof paper and leave to prove again at room
temperature for approx. 30 minutes. Bake as indicated.
6. Heat the butter and brush the warm Stollen with it. Sprinkle with the sugar.
Setting procedure:
CircoTherm
170 °C
Added steam, low
Baking time: 35-40 minutes
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
The stollen tastes best when fresh. Wrap it
tightly in tin foil to store it.
!

