I really enjoy a good German Marzipan Stollen throughout the Advent season. Advent, the 4 weeks leading up to Christmas is the time when you meet up with friends at Christmas markets for some mulled wine - Gluehwein. 

It is also the time when you have friends over for a traditional coffee and cake afternoon. Serving Stollen and home made cookies. Here is a recipe I got from my mom. She told me the other day that she made 16 this year. They will be shipped to friends and family.

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I found all ingredients in a grocery store. Except for candied orange and lemon peel. I ordered those through Amazon.

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You will need patience to make a stolen. It needs to proof for about 5 hours before you bake it. Then let it rest for about 2 weeks - yes, weeks - tightly wrapped in cling wrap.

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Here is what you need to make 2 Stollen:

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1/2 cup / 100ml of luke warm milk (100F) / 38C)

2.2 lbs / 1 kg of all purpose flour

4 tbl spoons / 50gr of butter

12 oz of ghee butter

a little less than 1 cup of sugar / 200gr

12 oz / 400 gr raisins together with 

5 oz each of candied lemon peel & candied orange peel soaked in 4 tbl spoons of spiced rum overnight.

3 eggs

2 cup / 200 gr chopped almonds

2 packs of marzipan 8oz / 200 gr each

3 packs of dried yeast

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2 sticks of butter and 1.5 - 2 cups of powdered sugar

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Making the Stollen

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Soak the raisins and candied lemon and orange peel overnight in 4 tbls spoons of spiced rum - such as Captain Black.

The next morning heat the milk to 100F / 38C. In a large mixing bowl mix the flour and yeast together, add the butter, sugar, ghee butter, sugar, raisins, lemon & orange peel, as well ass the eggs and almonds to the flour. 

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With the dough hook mix all ingredients while adding the milk. Knead thoroughly. The dough will be silky and slightly sticky. It is not your typical bread dough. 

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Let it rest in a warm spot for about 5 hours.

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Heat the oven to 350 F / 175-180C

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To shape the Stollen I use Stollen molds which I bought at Walmart. Split the dought into 2 even parts. Spray the molds with cooking spray. Layer the dough in the bottom of the mold until you are halfway up.

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Shape the marzipan into a flattened string and put it in the middle of the mold. Leave some room on either side to put more dough around and on top of it. Line 2 baking sheets with parchment paper, turn the mold around and place it on the baking sheet.

 

The stolen will bake covered in the mold for about 45 minutes. Take off the mold and bake for another 15 minutes until golden brown. Melt 2 sticks of butter and brush both Stollen generously with the butter. All the butter will be soaked up by the Stollen. Then dust generously with powdered sugar. Butter and sugar will combine and make a kind of icing. Let cool completely.

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Wrap tightly in cling wrap and let the Stollen rest for about 2 weeks. It is ready to eat. 

You can dust the Stollen with powdered sugar before serving. Serve sliced with coffee or tea.

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Enjoy!

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