Christmas stollen with marzipan

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Recipe from: Katinka Ehret

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Category: Desserts & baked goods

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Published on: 26 November 2019

My dad has always loved it - the good old Christmas stollen. Now I always thought it was a really complicated pastry. But I was wrong. This stollen is actually relatively easy to make and I like it even better visually in the braided plait shape used here than the "original version".

Ingredients according to taste

I didn't really like the sticky pieces of candied orange and lemon peel in it, so I've simply modified the recipe a little here 🙂 But that's the great thing about homemade baking: you just make it the way you like it best!

So if you like it with candied orange peel or candied lemon peel, go for it!

Did you put enough icing sugar on it???

Fat and sugar make you juicy

I know, the butter icing topped with icing sugar might hurt the healthy dieter a little. But hey - a stollen isn't there to be healthy, it's there to be fun. So go for the butter and add plenty of icing sugar. This makes the stollen really really moist 🙂

Preparation time: approx. 30 min

Walking time: approx. 1-2 h

Baking time: approx. 50 min

Ingredients for 1 large stollen or 2 smaller stollen

500 g flour
1 sachet of dry yeast
130 g sugar
1 pinch of salt
1 tbsp grated lemon (unsqueezed!)
200 g vegetable butter (Alsan)
200 ml plant milk
100 g ground almonds
150 g sultanas
100 g marzipan

For the decoration

2-3 tbsp vegetable butter (Alsan)
some icing sugar

Preparation

Mix all the ingredients (except for the sultanas and marzipan) in a mixing bowl and knead thoroughly to form a dough.

Leave the dough to rise in a warm place for 1-2 hours.

Once the dough has risen and doubled in size, carefully knead in the sultanas. It is best to pull the dough apart a little, sprinkle the sultanas over it and then knead the dough back into a ball so that the sultanas are well distributed.

Preheat the oven to 180°C fan-assisted (200°C top and bottom heat).

Divide the dough into three parts for a large stollen. Alternatively, for two smaller stollen, first halve the dough and then divide each into three parts. Roll each of the three parts into sausages of equal length and flatten slightly. Also cut the marzipan into thirds and roll into three sausages of equal length and place on the flattened pieces of dough. Cover the marzipan with the pieces of dough so that you have 3 rolls of dough with marzipan inside.

Now weave the 3 rolls of dough together to create a braided plait. Tuck the ends under a little so that the end looks nice and even.

Bake the stollen at 180 °C fan oven for approx. 15 minutes. If you are baking several stollen, make sure that there is enough space between the individual stollen on the tray, as the stollen will rise slightly during baking.

After 15 minutes, reduce the temperature to 160°C fan-assisted (170°C top and bottom heat) and bake for a further 35 minutes.

Remove the Christmas stollen from the oven and leave to cool completely.

Once cooled, melt 2-3 tablespoons of margarine and brush the Christmas cake with it. Then immediately sprinkle with sieved icing sugar - don't be stingy with the icing sugar!

The classic Christmas biscuits are ready - happy feasting! 🙂

Your Katinka

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Categories: Desserts & baked goods