Marzipan Stollen
Marzipan Stollen is a traditional German Christmas bread made with a sweet combination of marzipan and spicy cinnamon aromas. Originating from Dresden, stollen is one of the most important desserts of the Christmas season, served among families and friends. The delicate flavors hidden in the marzipan center and the soft dough of the cake provide a truly festive experience in every bite. Over the years, Stollen has become known worldwide and is now one of the most popular Christmas cakes.
Ingredients for this recipe
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Preparation Steps
1
Crumble the yeast into lukewarm milk, add a pinch of sugar, and let it proof for 10 minutes.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon.
3
Add the proofed yeast, melted butter, and rum. Mix well, then knead until the dough is smooth and elastic.
4
Cover the dough and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
5
Fold the raisins and almonds into the risen dough, then shape the stollen. Form the dough into a long, oval shape and slightly fold in the two ends.
6
Knead the marzipan, then shape it into a long cylinder and place it in the dough. Fold the dough over the marzipan.
7
Place the stollen on a baking sheet lined with parchment paper and let it rest for 30 minutes.
8
Bake in a preheated oven at 350°F (180°C) for 40-45 minutes, or until golden brown. In the last 10 minutes, cover with aluminum foil to prevent burning.
9
Let the finished stollen cool completely, then sprinkle the top with powdered sugar.
