Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak
Starter dough
Dough
To shape
To bake
How it's done
To soak
Place the sultanas, almonds and rum in a bowl, cover and leave to soak for approx. 2 hrs.
Starter dough
Place the flour in a bowl and create a well in the centre. Pour the milk, sugar and yeast into the well, mix in a little of the flour to create a thin paste, leave to stand for approx. 30 mins.
Dough
Add the sugar to the flour along with all the other ingredients up to and including the nutmeg, mix. Add the milk and butter, knead to form a soft, smooth dough, cover and leave to rise for approx. 3 hrs. Knead the soaked sultanas and almonds into the dough in batches.
To shape
Divide the dough in half. Roll into two ovals approx. 3 cm thick. Shape the marzipan into two long rolls, place in the middle of the two ovals. Fold over ⅔ of the dough and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 30 mins., brush with ⅓ of the butter.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with ⅓ of the butter and return to the oven for approx. 15 mins. Remove, brush with the remainder of the butter, leave to cool on a rack. Dust the stollen with icing sugar.
| Tip: | Add candied lemon and orange peel to the sultanas soaking in the rum, mix into the dough. |
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