How to make a DELICIOUS Stollen with Homemade Marzipan: Start to Finish - 223

Soak dried fruit (sultanas, apricots, cranberries) overnight in water, not completely covering them.

After soaking, drain the fruit and pat it dry with kitchen roll.

In a bowl, combine 1 medium egg and 1 egg yolk, reserving the egg white for marzipan.

Add 100 g warm milk to the bowl and mix in 7 g fast-action dry yeast until softened.

Incorporate 250 g strong white bread flour, 4 g salt, 40 g caster sugar, and 4 g mixed spice into the mixture.

Use a dough scraper to mix everything together and then add in butter, mixing it in with your fingertips.

Transfer the dough to a clean work surface and knead for 10 minutes without adding flour.

Cover the dough and let it rest for about 5 minutes.

Dust the work surface lightly with flour and roll the dough into a 30 cm wide circle.

Sprinkle half of the soaked fruit mixture onto the dough and press it down to stick.

Fold the dough into thirds, then sprinkle the remaining fruit on top and press it down again.

Roll the dough up into a sausage shape to distribute the fruit evenly throughout.

Place the dough back into a bowl, cover it, and let it rise at room temperature for 1.5 to 2 hours.

Prepare the marzipan by mixing 100 g ground almonds, 50 g caster sugar, 50 g icing sugar, and a pinch of salt in a bowl.

Add the reserved egg white to the marzipan mixture and mix until it comes together.

Divide the marzipan into two pieces and roll each into a sausage about 12 to 15 cm long.

After the dough has risen, turn it out onto a surface and cut it into two equal pieces by weight.

Shape each piece into a ball and cover them, allowing them to rest for 15 minutes.

After resting, press out the dough with your fingers to shape it.

Equipment Needed

Spice Level: