DIY Recipe: Tasty Sig's Fine German Christmas Stollen with Marzipan

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Sig's Fine German Christmas Stollen with Marzipan. Make sure the marzipan is folded in well or it may run. This German stollen with dried fruits, almonds, and marzipan is so delicious! It's made with Christmas spices and it's just the perfect treat for This stollen is absolutely perfect to embrace the Christmas season!

Sig's Fine German Christmas Stollen with Marzipan Christstollen is a rich yeast dough full of raisins, nuts, and Dresden has the most famous Christmas Stollen, but you can bake your own with little trouble and a few hours time. Imported from Germany, Marzipan Christmas Stollen is a traditional cake enjoyed during the holidays. Filled with delicious marzipan, this delicious dessert cake exudes a wonderful, appetizing aroma. You can have Sig's Fine German Christmas Stollen with Marzipan using 18 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sig's Fine German Christmas Stollen with Marzipan

  1. Prepare 75 grams of mixed raisins and sultanas.
  2. It’s 50 ml of liqueur, I use cherry brandy but any fruit liqueur will do..
  3. You need 30 grams of finely chopped hazelnuts.
  4. You need 30 grams of ground almonds.
  5. It’s 250 grams of all-purpose flour (plain) flour.
  6. You need 2 tsp of baking powder (not baking soda).
  7. You need 50 grams of candid orange or mixed peel.
  8. Prepare 2 tbsp of candied cherries finely chopped , optional.
  9. Prepare 75 grams of soft butter.
  10. Prepare 75 grams of caster ( superfine ) sugar.
  11. You need 2 small of or 1 large egg.
  12. You need 1 tsp of vanilla extract.
  13. It’s 1/2 tsp of Orange blossom or orange extract.
  14. It’s 1/4 tsp of rum aroma (flavouring).
  15. It’s 135 grams of 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.
  16. Prepare 50 grams of or more marzipan, I use brandy marzipan ,but any will do , optional.
  17. It’s 2 tbsp of butter, melted for brushing.
  18. Prepare 50 grams of icing sugar for dusting.

Packaged in a very attractive box, Marzipan Christmas. My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid.

Sig's Fine German Christmas Stollen with Marzipan step by step

  1. Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes.
  2. Preheat oven to 180C.
  3. In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond..
  4. 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..
  5. In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy.
  6. Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly..
  7. 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..
  8. 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 ..
  9. 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..
  10. Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes..
  11. 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 ..
  12. 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.
  13. This Stollen is good to eat from day one of you like.

Then I can pull it out the night before. Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. This is my recipe for Stollen which I. Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not.