Stolle with maptsipanom

Stollen - famous Christmas cakes, which are prepared with love in Germany a few weeks before Christmas.Our today's recipe maptsipanom.

On Stollen weighing 1 kg, you will need :

350 r + 2 tbsp.l.flour
1/3 hours. l.salt
2½ hours. l.
dry yeast 50 g pork fat (lard)
80g +50 g butter
50 grams of sugar (to taste)
2 hours. peel
170 ml of warm milk
300 g dried fruits (apricots, cranberries, raisins, cherries, candied fruit)
200-250 ml brandy (rum, amaretto, limoncello, dessert wine, any alcohol taste)

1 egg yolk 2 hours.l.natural vanilla extract (natural rum, orange, almond essence to taste)
200 g marzipan (optional)
50 g powdered sugar Preparation


dried fruit cut into large pieces.Mix with other dried fruits, pour the brandy, stir and leave for 12-24 hours.

In a small bowl, using a spoon to grind sugar with orange zest.

Pour flour into a bucket of food processor, add yeast, sugar and zest in the mode "Pulsant" make a few turns.Switch processor on medium speed and gradually add milk, knead the dough.Turn off the processor and keep fit dough for 30-40 minutes.

and cool Melt the butter and lard.Turn processor on low speed and slowly add the oil with lard.Knead the dough for 3-4 minutes.Add lightly beaten egg yolk, vanilla extract, increase the speed of the CPU and continue kneading until the dough starts to lag behind the walls of the kneading bucket.Turn off the processor and leave the dough for an hour to approach.

drain the dried fruits of the brandy (reserve 1-2 tablespoons of brandy, which soaked dried fruit).Turn processor on low speed and obvalivaya parts dried flour (about 2 tablespoons), add them to the dough.

Form marzipan cylinder with a diameter of about 4-5 cm

Put the dough on a lightly floured work surface.Roll out the dough into an oval (a circle), 3-4 cm thick. Put the middle of the marzipan.Wrap a piece of dough to the center and cover with the other part.

Put cooked on a baking tunnels lined with baking paper, cover with cling film and put in 6-8 hours in the refrigerator.

Remove the pan from the refrigerator and heat the oven to 180 degrees F. Place the galleries on the lower level of the oven and bake for 80-90 minutes.

In a small bowl, whisk or fork 50g very soft butter with 1-2 tbsp.l.Brandy, which soaked dried fruit.

galleries Remove from oven and carefully pass on to the bars.With brush carefully to grease all sides galleries mix with brandy butter, sprinkle with half the icing sugar.Set aside for 5 minutes.After this time, once again grease and sprinkle with remaining sugar.Cool completely on a wire rack galleries.

Wrap tightly in foil tunnels or baking paper and let stand in a cool place for a week or a month.

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