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Here are the ingridients that are needed to prepare a heavenly Sig's Fine German Christmas Stollen with Marzipan:
- Get 75 grams of mixed raisins and sultanas.
- You need 50 ml of liqueur, I use cherry brandy but any fruit liqueur will do..
- You need 30 grams of finely chopped hazelnuts.
- Prepare 30 grams of ground almonds.
- You need 250 grams of all-purpose flour (plain) flour.
- Use 2 tsp of baking powder (not baking soda).
- You need 50 grams of candid orange or mixed peel.
- Use 2 tbsp of candied cherries finely chopped , optional.
- Prepare 75 grams of soft butter.
- Provide 75 grams of caster ( superfine ) sugar.
- Provide 2 small of or 1 large egg.
- Use 1 tsp of vanilla extract.
- Use 1/2 tsp of Orange blossom or orange extract.
- Take 1/4 tsp of rum aroma (flavouring).
- Prepare 135 grams of best German quark if you can get it , if not any quark will do but let it drain well in any case. If you can't get quark use mascarpone or any similar soft cheese.
- Prepare 50 grams of or more marzipan, I use brandy marzipan ,but any will do , optional.
- You need 2 tbsp of butter, melted for brushing.
- Provide 50 grams of icing sugar for dusting.
Ready with the ingridients? Below are the instructions on preparing Sig's Fine German Christmas Stollen with Marzipan:
- Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes.
- Preheat oven to 180C.
- In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond..
- Add the orange peel, cherries( if using ) and soaked sultanas and raisins without the soaking liqueur, set the liquid aside .Stir the flour/fruit and nut mixture thoroughly..
- In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy.
- Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly..
- Add the flour/fruit and nut mixture to the butter/egg mixture a spoon at a time. Until almost all gone, pour in half of the soaking liquid, then add the remainder of the flour mixture ensuring it gets well combined..
- If it is to wet add a little extra flour.Flour a table or cake board and flatten the dough into a oval shape this dough is not pliable it is more loose but you can still get hold of it in one go ..
- If you are using the marzipan, roll it about little finger width size into a sausage shape that is almost as long as the oval shape and lay it onto the dough about two thirds up . Now roll the smaller top over the marzipan and fold onto the Lower part. Make sure the marzipan is folded in well or it may run .The loaf should be a little thicker at one end as it is meant to resemble a sleeping baby. Slightly curve the loaf . Carefully move onto your flat baking tray..
- Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes..
- Immediately after the Stollen comes out of the oven brush it with the 2 tablespoons of butter all over and leave to cool. When cooled down dust with icing sugar ..
- This can be made up to about 6 -8 weeks ahead to achieve a so called ripening, if you do , wrap the Stollen securely into tinfoil and keep in a very cold room or space, we put it in the garage , but not the fridge, because of moist and odour from other food items.
- This Stollen is good to eat from day one of you like.
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