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German Stollen and Fresh Marzipan

Fresh marzipan takes 2 minutes to make and is soooo much nicer than the commercial packet stuff!

December 16, 2017

German Stollen and Fresh Marzipan

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ingredients to serve ten to twelve slices

two hundred grams marzipan
200gm ground almonds
100gm caster sugar
100gm icing sugar
½ tsp vanilla extract
1 x 59gm egg

stollen
225gm white flour
7gm dried yeast
50gm caster sugar
75gm room temperature unsalted butter
pinch salt flakes
¼ tsp grated nutmeg
1 x 59gm extra large egg
75ml milk
2tsp finely grated lemon zest
175gm mixed dried fruit such as sultanas, currants and cherries
100gm marzipan
icing sugar to dust

method

  1. For stollen, place flour, yeast, sugar, butter, salt, nutmeg, lightly beaten egg and milk into bowl of electric mixer. Briefly mix with flat paddle to combine and mix soft butter into dough.
  2. Change paddle to dough hook and knead dough for 5 to 8 minutes on slow, until smooth and stretchy.
  3. Cover mixer with tea towel to prevent any draughts inhibiting the dough rising. Leave at room temperature for 1½ to 2 hours. Depending on temperature of your kitchen the dough should double in size within this time.
  4. Meanwhile make marzipan. Lightly beat egg with vanilla extract. Place in bowl with dry ingredients. Stir using metal spoon, until ingredients bind together. Complete mixing using hands to bring into a ball. Divide in half. Use one half in this recipe and other can be frozen for another use.
  5. Add lemon zest and sultanas to mixer bowl. Turn mixer on briefly to incorporate fruit. Also to knock back dough removing air and reducing back to original size.
    Remove dough from bowl and on lightly floured worktop, shape into a round bun with a smooth surface. Leave to rest for 5 minutes to allow the gluten to relax. Using fingertips shape into 30 x 20cm rectangle (about the size of an A4 sheet of paper).
  6. Roll 100gm marzipan into about 25cm long log. Place down centre of dough and roll up to enclose creating a neat log.
  7. Place log seam side down onto non-stick baking paper lined baking tray.
  8. Cover with tea towel and allow to double in size for second rise. This may take a further 1 to 2 hours depending on temperature of kitchen.
  9. Pre-heat oven to 190ºC.
  10. Bake stolen for 20 to 25 minutes, until golden.
  11. Cool on wire rack. Dust generously with icing sugar. Serve cut in slices, warm or at room temperature.

cooks notes:

  • Stollen is a brioche style dough enriched with butter and eggs. It’s delicious fresh or toasted. Any leftovers make great bread and butter pudding.
  • Using spelt flour in place of plain white flour lends this Christmas treat a lovely light nutty flavour.
  • Soak dried fruit in 2Tbsp dark rum overnight and mix into dough for a grown-up’s version.
  • Vary the dried fruit combination to your liking using any other dried fruit such as figs, apricots or pears.
  • Stollen stores well in fridge for up to 7 days. Place in snug fitting air tight container.
  • It also freezes well for up to 1 month.
  • Marzipan can be frozen for up to 3 months.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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