Recipes in the world of Flavilo

Sliced Plum and Marzipan Stollen sprinkled with powdered sugar on a rustic surface

Plum and Marzipan Stollen

Stollen is one of Germany's best-known Christmas cakes, with roots dating back to medieval Dresden. Over time, the recipe has lived on in various forms, and is now available in many modern versions. The plum and marzipan version is a reimagining of the traditional recipe, where the fruity sweetness is made even richer by the almond marzipan. As the sweet aroma of dried plums meets the almond filling, festive scents fill the kitchen. Imagine the smell of freshly baked stollen filling the room while the snow falls outside – true winter magic! Tip: Melting the marzipan will give you a soft, silky interior, which you should place right in the center so that it is in every slice.

Prep Time 25 min
Preparation 40 min
Total 1 hr 5 min
3150 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 8
⭕ 500 g All-purpose flour
⭕ 150 g Dried plums (prunes)
⭕ 150 g Marzipan
⭕ 200 ml Milk
⭕ 25 g Yeast
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 pinch Salt
⭕ 1 tsp Cinnamon
⭕ 1 Lemon zest
⭕ 30 g Powdered sugar

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Warm the milk until lukewarm. Crumble the yeast into the milk, add one teaspoon of sugar, and let it proof for about 10 minutes. The yeast is active when you see foam on top.

    2

    Sift the flour into a bowl, add the salt, the remaining sugar, cinnamon, and grated lemon zest. Mix thoroughly to ensure even seasoning.

    3

    Add the melted butter, the proofed yeast-milk mixture, and start kneading the dough. Knead until it becomes smooth and elastic.

    4

    Chop the dried plums into smaller pieces, then knead them into the dough. Tip: If you like, soak them in a little rum or orange juice beforehand to make them even juicier.

    5

    Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, shape the marzipan into a long cylinder.

    6

    Turn the risen dough out onto a floured surface and roll it out into a rectangle. Place the marzipan in the center, then fold the two sides of the dough over it so that the marzipan remains in the middle.

    7

    Shape the dough into the classic stollen shape, then place it on a baking sheet lined with parchment paper. Preheat the oven to 350°F (180°C) and bake for 35-40 minutes, or until golden brown.

    8

    While still hot, brush the top with melted butter, then sprinkle with powdered sugar. This preserves its softness and gives the cake a festive look.