Marzipan Stollen

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Marzipan Stollen

For the Fruit Mix:

Ingredients

  • 256 oz        Golden raisins
  • 32 oz          Glacé Cherries
  • 64 oz          Fancy diced fruit
  • 32 oz          American Almond® blanched whole almonds
  • 32 oz          Dark rum

Directions

  1. Combine the fruit, almonds and dark rum. Let marinate for 12-24 hours, tossing occasionally.

For the Filling:

Ingredients

  • 56 oz      American Almond® almond paste
  • 56 oz     Granulated sugar
  • 1            Egg white

Directions

  1. Mix the filling ingredients to a smooth paste.

For the Sponge:

Ingredients

  • 116 oz      Patent Flour
  • 96 oz        Milk (room temperature)
  • 19 oz        Yeast

Directions

  1. Combine the sponge ingredients. Cover and let the sponge rise at 75°F for 1-½ hours.

For the Dough:

Ingredients

  • 30 oz       Sugar
  • 36 oz       Butter
  • 36 oz       Hi-ratio shortening
  • 36 oz       Egg yolks
  • 3 oz         Salt
  • 1 oz         Cinnamon
  • 2 oz         Vanilla
  • 116 oz     Patent Flour
  • Egg shade (optional)

Directions

  1. Using a dough hook, mix dough ingredients at slow speed. Add the sponge and mix until the dough is smooth and developed.  Add the fruit and mix until just incorporated. Cover and ferment for 45 minutes in a warm draft-free area. Punch, fold and ferment for another 45 minutes.

For the Topping:

Ingredients

  • As needed melted butter, cinnamon sugar, white donut sugar

For the Assembly:

Directions

  1. Scale at 1-½ lbs, round up, cover and let rest for 20 minutes. Gently roll out each piece into 9″ long x 6″ wide oval. Spread 3-½ oz. of almond filling across the center of the lower half and fold the top half over the filling to within 1″ of the edge. Press lengthwise across the center of the loaf with a pie pin. Place four loaves diagonally on each parchment-lined sheet-pan.
  2. Proof 90 minutes at 80° F. Bake at 400°F for approximately 30 minutes with a little steam for the first 15 minutes.
  3. While still hot from the oven, brush with hot butter and sprinkle liberally with cinnamon sugar. Repeat after 15 minutes. When completely cool, dust liberally with white donut sugar.

Recipe courtesy of American Almond® – www.americanalmond.com