I do not make an changes on the recipe of my Christstollen, but some members of our family do not like raisins, and so they do not like Stollen as well. So an alternative was needed! Years ago I already baked a Almondstollen for them, but Almondstollen always has the tendency to get very dry. And that is not so surprising when you take out the ingredients that keeps it moist like raisins for example! But nevertheless I take the challange once again and baked a Marzipan Almond Stollen this year.
The basis for the recipe is the proofed and true recipe of my Christstollen, of course without the raisins and with more almonds. For moisture I use a water roux and added grated Marzipan as well, which adds a nice flavour, too. The fine almond flavour get enhanced from some Tonka bean, and for the classical stollen flavour I grounded candid orange peel in the food processor as fine as possible.
After two weeks of ripening we tested the stollen, and it was still moist. Not as moist as Christstollen, but so much better then every Almond stollen I ever baked before! And it taste very good, too! Maybe I have to bake to different kinds of stollen from now on…
Marzipan Almond Stollen
ergibt 2 Stollen von je 750g
- 200g almonds, chopped a
- Juice of 2 Oranges
- 20g Orange liqueur
- 30 g flour Type 550
- 150g Milk
- 100g flour Type 550
- 100g cold milk (ca. 15°C)
- 35g fresh yeast
- Water roux
- 400g flour Type 550
- 150g frozen Marzipan
- 5g Salt
- 1/2 Tl Winter spice or a mixture of cinnamon, cardamom, allspice and star anise
- 1/2 Tonka bean
- 75g sugar
- 250g Butter, soft
- 50g candid orange peel (chopped as fine as possible in the food processor)
- 150g Marzipan
- 75g Butter
- 100g sugar
- 100g powdered sugar
The day before: Mix almonds with orange juice and liqueur and let them soak for 24 hours
The next mornig: Mix flour, milk and yeast for the preferment. Ferment until the size double. For the water roux whisk milk and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Cream butter and sugar, then add water roux, preferment, flour, salt and spices. Knead until a homogenous dough forms, but be carful, the dough temperature should not become higher then 22°C.
Rest for 30 min. Drain almonds in the meantime and chop the orange peels in the food processor as fine as possible. Grate the frozen marzipan
Knead the almonds, chopped orange peels and grated marzipan in the dough. Knead just as long as you need to incorporate them.
Heat the oven to 200°C.
Divide the dough and let rest it shortly.
Half the marzipan and roll it to two 30 cm strands.
Form the dough into an oval loaf and flatten the middle with a rolling pin. Lay the marzipan in the middle and fold the dough over it.
Bake for 40 min.
Glaze with melted butter and sprinkle thickly with sugar. Let it cool overnight, then cover thickly with powdered sugar and wrap in aluminium foil. Store it at a cool place for at least one week (better two or more).
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.