Simple Way to Prepare Award-winning Sig's Fine German Christmas Stollen with Marzipan
Emilie Ford 23/06/2020 17:24
Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's fine german christmas stollen with marzipan. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
When cooled down dust with icing. Stollen is a traditional German bread for Christmas. I have only learned about it after moving to Germany.
Sig's Fine German Christmas Stollen with Marzipan is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Sig's Fine German Christmas Stollen with Marzipan is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook sig's fine german christmas stollen with marzipan using 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Sig's Fine German Christmas Stollen with Marzipan:
Make ready 75 grams mixed raisins and sultanas
Take 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
Take 30 grams finely chopped hazelnuts
Get 30 grams ground almonds
Prepare 250 grams all-purpose flour (plain) flour
Get 2 tsp baking powder (not baking soda)
Take 50 grams candid orange or mixed peel
Make ready 2 tbsp candied cherries finely chopped , optional
Get 75 grams soft butter
Prepare 75 grams caster ( superfine ) sugar
Make ready 2 small or 1 large egg
Make ready 1 tsp vanilla extract
Prepare 1/2 tsp Orange blossom or orange extract
Prepare 1/4 tsp rum aroma (flavouring)
Make ready 135 grams best German quark if you can get it , if not any quark will do but let it drain well in any case. If you can't get quark use mascarpone or any similar soft cheese
Get 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
Prepare 2 tbsp butter, melted for brushing
Prepare 50 grams icing sugar for dusting
Christmas Stollen: traditional German bread served at breakfast, tea time or any time of day! Stollen is a yeast bread, it is not a cake. In fact, because of it's similarity to bread and the lack of sweetness typical of Christmas baking, stollen was my least favorite Christmas treat. The Marzipan: Marzipan could be prepared the night before or prior to knead dough.
Instructions to make Sig's Fine German Christmas Stollen with Marzipan:
Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes
Preheat oven to 180C
In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond.
Add the orange peel, cherries( if using ) and soaked sultanas and raisins without the soaking liqueur, set the liquid aside .Stir the flour/fruit and nut mixture thoroughly.
In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy
Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly.
Add the flour/fruit and nut mixture to the butter/egg mixture a spoon at a time. Until almost all gone, pour in half of the soaking liquid, then add the remainder of the flour mixture ensuring it gets well combined.
If it is to wet add a little extra flour.Flour a table or cake board and flatten the dough into a oval shape this dough is not pliable it is more loose but you can still get hold of it in one go .
If you are using the marzipan, roll it about little finger width size into a sausage shape that is almost as long as the oval shape and lay it onto the dough about two thirds up . Now roll the smaller top over the marzipan and fold onto the Lower part. Make sure the marzipan is folded in well or it may run .The loaf should be a little thicker at one end as it is meant to resemble a sleeping baby. Slightly curve the loaf . Carefully move onto your flat baking tray.
Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes.
Immediately after the Stollen comes out of the oven brush it with the 2 tablespoons of butter all over and leave to cool. When cooled down dust with icing sugar .
This can be made up to about 6 -8 weeks ahead to achieve a so called ripening, if you do , wrap the Stollen securely into tinfoil and keep in a very cold room or space, we put it in the garage , but not the fridge, because of moist and odour from other food items
This Stollen is good to eat from day one of you like
The best Christmas Stollen recipe with homemade marzipan. The German Christmas bread symbolised The reason being marzipan which I hated, and which I thought was the key player in the German team. But there - a revelation, it's a gorgeous. Vind stockafbeeldingen in HD voor Traditional German Christmas Cake Stollen Marzipan en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd.
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