Hello everybody, I hope you are having an amazing day today. 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sig's Fine German Christmas Stollen with Marzipan I am German and this is how my grandmother and my mother both made stollen. There is no messing with yeast and this one does not need to rest for weeks, but can if you want it to, if you wrap it in tinfoil and store it in a very cold room or place, but not the fridge. Sig's Fine German Christmas Stollen with Marzipan..
Sig's Fine German Christmas Stollen with Marzipan is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Sig's Fine German Christmas Stollen with Marzipan is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sig's fine german christmas stollen with marzipan using 18 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Fine German Christmas Stollen with Marzipan:
- Make ready 75 grams mixed raisins and sultanas
- Make ready 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
- Take 30 grams finely chopped hazelnuts
- Prepare 30 grams ground almonds
- Make ready 250 grams all-purpose flour (plain) flour
- Prepare 2 tsp baking powder (not baking soda)
- Take 50 grams candid orange or mixed peel
- Prepare 2 tbsp candied cherries finely chopped , optional
- Take 75 grams soft butter
- Make ready 75 grams caster ( superfine ) sugar
- Get 2 small or 1 large egg
- Make ready 1 tsp vanilla extract
- Make ready 1/2 tsp Orange blossom or orange extract
- Take 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
- Take 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
- Make ready 2 tbsp butter, melted for brushing
- Get 50 grams icing sugar for dusting
There is no messing with yeast and this one does not need to rest for weeks, but can if you want it to, if you wrap it in tinfoil and store it in a very cold room or place, but not the fridge. Sig's Fine German Christmas Stollen with Marzipan I am German and this is how my grandmother and my mother both made stollen. There is no messing with yeast and this one does not need to rest for weeks, but can if you want it to, if you wrap it in tinfoil and store it in a very cold room or place, but not the fridge. This rich fruit bread is one of German Christmas classics.
Steps 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
Stollen is prepared with a buttery, sweet yeast dough that is usually spiced, lemon-flavored, and enriched with various dried fruits and marzipan. Though it may appear in different forms, it is usually oblong and covered with generous amounts of melted butter and powdered sugar. German Christmas Bread (Easy Stollen, Mini Stollen and Stollen Bites Recipe) Jump to Recipe Buttery yeast bread with candied zest, sliced almonds, rum-soaked raisins, currants, and dried cranberries (and marzipan if you like it) topped with a buttery layer of powdered sugar - one of the best German Christmas treats! Your search for the BEST authentic German Stollen recipe has ended: Flaky, moist, aromatic and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE! Stollen is a yeast bread, it is not a cake.
So that’s going to wrap it up with this special food sig's fine german christmas stollen with marzipan recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
