Stollen
I love stollen, but I am always disappointed to find the stollens without marzipan in Japan!! In this recipe, the amount of marzipan is much more than the ones we can buy at stores. I love to use rum-soaked fruits (I feel like the Christmas is around corner when I start to prepare fruits in rum), but I didn't use them this time for kids and moms.
I learned that Stollen bread represents a blanket and the marzipan is the baby Jesus. We slice it and eat one by one till Christmas. And it should be better to let it rest than to enjoy it fresh from the oven.
Stollen
I love stollen, but I am always disappointed to find the stollens without marzipan in Japan!! In this recipe, the amount of marzipan is much more than the ones we can buy at stores. I love to use rum-soaked fruits (I feel like the Christmas is around corner when I start to prepare fruits in rum), but I didn't use them this time for kids and moms.
I learned that Stollen bread represents a blanket and the marzipan is the baby Jesus. We slice it and eat one by one till Christmas. And it should be better to let it rest than to enjoy it fresh from the oven.
Cooking Instructions
- 1
Prepare the marzipan. Mix the almond powder, sugar and granulated sugar.
- 2
Add the egg white and mix well until the dough until it sticks together.
- 3
Wrap in plastic wrap and make a bar (about 20-25 cm long). Store in a fridge.
- 4
Prepare the bread dough. Mix all the ingredients except for dried fruits and nuts. And knead well. Then, add the fruits and nuts. Let it rise in a warm place until the size doubles.
- 5
Spread the dough to 25-30cm long. Place the marzipan bar slightly to your side from the center. and fold from the other side to your side to cover the marzipan. Use some water to stick the both ends of the dough.
- 6
Let it rise in a warm place for about 30-60 minutes. Preheat the oven to 200 C.
- 7
Bake in the oven for about 25 minutes. Turn in the middle if necessary.
- 8
Sprinkle powdered sugar.
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