It's the fourth Stollen recipe that I've just tried. I can feel a softer texture in comparison with the previous recipes. I think this one has character and I'll definitely keep the recipe.
I have sent a message to the owner of the blog asking for permission to post her recipe in my blog but I never got an answer, which is why I'll just refer you to the blog post. The blog is called Hefe und mehr (yeast and more). It's bilingual (German and English) but nowadays I does not matter because google Chrome does the automatic translation (I'm sure you knew that).
I thought I didn't like marzipan Stollen but it turned out that I don't like the store-bought stuff one might find it Lidl and co..The other thing I don't like is the store-bought marzipan because of the strong taste of almond essence that hits the palate and kills my taste buds. So I made my own marzipan.
Having a homemade marzipan, a homemade citrus peels mix and a homemade spice mix...You can't go wrong with that can you?
For more stollen recipes please visit these previous posts as well as the 2 external links I'm referring to (I tried their Stollen recipes):
- Today's post is about this marzipan stollen which you HAVE to try out. However, I spiced it up differently, I used 1/2 tsp of cardamom powder, 1 tsp of cinnamon, a good pinch of nutmeg, a small pinch of ground cloves.
- Quark stollen: easy and quick, no yeast and no hard kneading required.
- Marzipan stollen (posted in French a while ago) which is pretty much similar to this one posted in the German food guide here (in English)
I didn't insist on the shape of the stollen but if you definitely want to have it here is roughly how it's done (there are other ways as well)..These pictures were taking while I was making a simple stollen without marzipan in.
|Bring the 2 opposite edges inside|
|Bring one side towards the middle but stop just before that|
|Bring the opposite long end to the top to wrap the previous edge|
|Make sure you seal while forming the heaped middle part|