Hey everyone, it is me again, Dan, welcome to our recipe page. 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 will make it a bit tasty. This will be really delicious.
Sig's Fine German Christmas Stollen with Marzipan is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Sig's Fine German Christmas Stollen with Marzipan is something that I’ve loved my whole life. They are nice and they look fantastic.
When cooled down dust with icing. Stollen is a traditional German bread for Christmas. I have only learned about it after moving to Germany. Our bakery next door is selling them for like.
To get started with this particular recipe, we must prepare a few components. You can cook sig's fine german christmas stollen with marzipan using 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Sig's Fine German Christmas Stollen with Marzipan:
- Get 75 grams mixed raisins and sultanas
- Prepare 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
- Get 30 grams finely chopped hazelnuts
- Get 30 grams ground almonds
- Prepare 250 grams all-purpose flour (plain) flour
- Prepare 2 tsp baking powder (not baking soda)
- Make ready 50 grams candid orange or mixed peel
- Get 2 tbsp candied cherries finely chopped , optional
- Take 75 grams soft butter
- Make ready 75 grams caster ( superfine ) sugar
- Make ready 2 small or 1 large egg
- Make ready 1 tsp vanilla extract
- Get 1/2 tsp Orange blossom or orange extract
- Make ready 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
- Get 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
- Prepare 2 tbsp butter, melted for brushing
- Prepare 50 grams icing sugar for dusting
The German Christmas bread symbolised I've not really tasted Stollen until only a few weeks ago, when they started turning up in cafes for the festive season. Vind stockafbeeldingen in HD voor Traditional German Christmas Cake Stollen Marzipan en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Traditional German sausages for BBQ, fry and cooking on a black board with copy space.
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
Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. Traditional German sausages for BBQ, fry and cooking on a black board with copy space. It tastes better if it has had time to age a little. If you want the Stollen ready for Christmas, you should try to make it four-five weeks before the holidays. Traditional german bakery: Dresden Christmas stollen.
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