Marian Moschen von Mann backt hat uns sein Rezept für einen Weihnachtsstollen mit dem gewissen Extra verraten. Wir wünschen Ihnen viel Spaß beim Nachbacken und eine besinnliche Weihnachtszeit.
Heat the milk to approx. 30°C until lukewarm, add the sugar and dissolve the yeast in it. Place the flour, a pinch of salt, the marzipan (broken into small pieces), the ground almonds, the melted butter, the melted clarified butter and the spices in a bowl. Pour over the yeast and milk mixture and knead everything for 10 minutes on a low setting to form a firm, heavy dough. Add the rum sultanas, candied fruit (candied lemon peel, candied orange peel) and lemon zest to the dough and knead well again.
Then shape the dough. To do this, flour the work surface and roll out the dough into a square about 3 cm thick. Divide the dough into 3 parts, shape the marzipan for the filling into a thin strand and place it in the left-hand third. Now fold the dough over the marzipan. Fold the right-hand third of the dough towards the centre and then place the entire right-hand half over the third with the marzipan and reshape everything slightly. Place the stollen on a baking tray, cover and leave to rise again in a warm place for approx. 2 hours.
Preheat the oven to 175°C top/bottom heat and place the stollen in the oven for 45 to 50 minutes. Remove the stollen from the oven and brush with melted clarified butter while still hot. Bake for another 15 minutes, then remove from the oven and brush again with clarified butter. Finally, sprinkle thickly with icing sugar.
Important: Do not lift the stollen from the tray on the first day, as it is very crumbly to begin with. The stollen needs to rest for 12 hours, but 24 hours is better.
It will keep for at least a month if stored in a cool place in an airtight container. Traditionally, it is left to rest in a sealed tin for 8 to 10 days before being eaten. This allows it to develop its full flavour.
