Orange-Marzipan Stollen
The origin of Stollen can be traced back to medieval Dresden, where it was originally a humble, yeasted bread made during religious fasting periods. Over the centuries, a richer, buttery, and sweeter version evolved, which has now become Germany's iconic Christmas cake. The marzipan version has become particularly popular in Bavaria. The Orange-Marzipan Stollen not only honors tradition but also enriches it with modern flavors. Candied orange and fresh orange zest refresh the classic recipe, while marzipan adds a rich, creamy interior. This version is also perfect as a festive gift, as it stays soft and fragrant for days. As the aroma of candied orange permeates the oven, we immediately get into the festive spirit - every slice is a Christmas memory that is good to share with loved ones.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then crumble in the yeast, add one teaspoon of sugar, and let it proof for 10 minutes. This activates the yeast, ensuring a light and airy dough.
2
Sift the flour into a large bowl, then mix in the salt and the remaining sugar. Add the melted butter and the proofed yeast mixture, then start to bring the dough together.
3
Grate in the fresh orange zest, then mix in the raisins and candied orange peel. Tip: Soak the raisins in warm water beforehand to soften them.
4
Knead the dough until it is elastic and smooth. This will take about 8-10 minutes by hand. Cover with a kitchen towel and let rise in a warm place for 1 hour.
5
Meanwhile, shape the marzipan paste into a long cylinder. After the dough has risen, roll it out into a rectangle shape, place the marzipan in the center, then fold in the two sides so that the marzipan is enclosed in the middle.
6
Shape the dough into the classic Stollen shape: slightly folding it in half so that the top is asymmetrical. Place on a baking sheet lined with parchment paper.
7
Preheat the oven to 350°F (180°C). Bake for 35-40 minutes, or until golden brown. Tip: If it browns too quickly, cover it with aluminum foil during the second half of baking.
8
As soon as you take it out of the oven, brush it with melted butter while still hot, then generously sprinkle with powdered sugar. This not only decorates, but also helps to keep the cake fresh.
