Date and Marzipan Stollen
Stollen is a classic German Christmas cake originating from Dresden, and has been a staple on German holiday tables for centuries. Originally a humbler, lenten bread, it was later enriched with butter, sugar, and dried fruits, evolving into the festive delicacy known today. This date and marzipan version offers a modern twist on the tradition, combining the character of Eastern sweets with a Western European classic. As the marzipan melts inside the baked dough and the dates add natural sweetness, the aromas and flavors instantly evoke a festive mood. The secret of stollen is the balance between the right dough-soft inside and golden brown outside-pay attention to the baking time and shaping! This cake is perfect for Christmas breakfast, tea time, or as a gift, beautifully wrapped.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the lukewarm milk, crumble in the yeast, add a little sugar and flour, and let it rest in a warm place for about 10 minutes, until foamy. This ensures the dough will rise. TIP: Make sure the milk isn't hot, or it will kill the yeast!
2
Place the flour in a large bowl, add the remaining sugar, salt, vanilla sugar, and grated orange zest. This gives the stollen its characteristic aroma.
3
Add the yeast mixture, egg, and melted butter. Knead the dough until smooth and slightly soft. If it's too sticky, add a little flour. TIP: Knead the dough until it becomes shiny and pulls away from your hands.
4
Cover the bowl and let the dough rise in a warm place for 45-60 minutes, or until doubled in size. TIP: The best place is a slightly preheated (but turned off) oven.
5
Knead in the finely chopped dates, distributing them evenly throughout the dough. Then, flatten the dough slightly into a rectangle shape.
6
Shape the marzipan into a log and place it in the center of the dough. Fold the dough over so that the marzipan is in the middle, then shape it slightly into the classic stollen shape.
7
Place on a baking sheet lined with parchment paper, cover, and let rest for another 15 minutes. Meanwhile, preheat the oven to 350°F (180°C) using conventional heat.
8
Bake for 35-40 minutes, or until the top is golden brown. If it browns too quickly, cover it with aluminum foil. TIP: The inside should not remain raw; check with a toothpick.
9
After cooling, sprinkle the top with powdered sugar. This not only decorates it but also sweetens the crust. TIP: It's best to sift the powdered sugar through a sieve for a more even coating.
