Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sig's fine german christmas stollen with marzipan. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sig's Fine German Christmas Stollen with Marzipan is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Sig's Fine German Christmas Stollen with Marzipan is something that I have loved my entire life. They are fine and they look fantastic.
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. Carefully move onto your flat baking tray. Best german christmas stollen christstollen the daring gourmet best german christmas stollen christstollen the daring gourmet best german christmas stollen christstollen the daring gourmet best german christmas stollen christstollen the daring gourmet.
To begin with this recipe, we must 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 that.
The ingredients needed to make Sig's Fine German Christmas Stollen with Marzipan:
- Prepare 75 grams mixed raisins and sultanas
- Get 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
- Prepare 30 grams finely chopped hazelnuts
- Prepare 30 grams ground almonds
- Make ready 250 grams all-purpose flour (plain) flour
- Get 2 tsp baking powder (not baking soda)
- Make ready 50 grams candid orange or mixed peel
- Make ready 2 tbsp candied cherries finely chopped , optional
- Make ready 75 grams soft butter
- Take 75 grams caster ( superfine ) sugar
- Make ready 2 small or 1 large egg
- Take 1 tsp vanilla extract
- Prepare 1/2 tsp Orange blossom or orange extract
- Get 1/4 tsp rum aroma (flavouring)
- Get 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
- Prepare 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
- Get 2 tbsp butter, melted for brushing
- Get 50 grams icing sugar for dusting
The texture of the crumb improves with time, the moistness from the marzipan seeps deeper in to the bread and the flavour deepens. This recipe of Stollen and Marzipan has been adapted from DaringGourmet. One of my favorite things about Christmas and it always brings back such happy memories of visiting my grandmother around the holiday season. She would always have a traditional 'Christstollen' - a yeasty, bready cake with almond paste and dried fruits and coated with fine powdered sugar.
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
One of my favorite things about Christmas and it always brings back such happy memories of visiting my grandmother around the holiday season. She would always have a traditional 'Christstollen' - a yeasty, bready cake with almond paste and dried fruits and coated with fine powdered sugar. This rich fruit bread is one of German Christmas classics. 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.
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