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Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, sig's fine german christmas stollen with marzipan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sig's Fine German Christmas Stollen with Marzipan is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sig's Fine German Christmas Stollen with Marzipan is something that I’ve loved my whole life.

Sig's Fine German Christmas Stollen with Marzipan I am German and this is how my grandmother and my mother both made stollen. There is no messing with yeast and this one does not need to rest for weeks, but can if you want it to, if you wrap it in tinfoil and store it in a very cold room or place, but not the fridge. Sig's Fine German Christmas Stollen with Marzipan I am German and this is how my grandmother and my mother both made stollen.

To get started with this recipe, we must first prepare a few ingredients. You can cook sig's fine german christmas stollen with marzipan using 18 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Sig's Fine German Christmas Stollen with Marzipan:

1. Make ready 75 grams mixed raisins and sultanas
2. Prepare 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
3. Prepare 30 grams finely chopped hazelnuts
4. Prepare 30 grams ground almonds
5. Make ready 250 grams all-purpose flour (plain) flour
6. Get 2 tsp baking powder (not baking soda)
7. Make ready 50 grams candid orange or mixed peel
8. Get 2 tbsp candied cherries finely chopped , optional
9. Take 75 grams soft butter
10. Make ready 75 grams caster ( superfine ) sugar
11. Make ready 2 small or 1 large egg
12. Get 1 tsp vanilla extract
13. Get 1/2 tsp Orange blossom or orange extract
14. Get 1/4 tsp rum aroma (flavouring)
15. Get 135 grams 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
16. Prepare 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
17. Take 2 tbsp butter, melted for brushing
18. Prepare 50 grams icing sugar for dusting

Stollen is a yeast bread, like panettone, but denser and actually gets better with time! Schlunder Butter Stollen is imported from Germany, where they are baked following an authentic recipe for this classic. A German Christmas Stollen is made with an enriched, yeasted dough that is filled with dried fruits, spices, nuts and sometimes marzipan. This German Christmas Stollen is filled with A LOT of fruit, which, in my opinion, is absolutely essential for any Christmassy, fruit cake!

Instructions to make Sig's Fine German Christmas Stollen with Marzipan:

1. Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes
2. Preheat oven to 180C
3. In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond.
4. 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.
5. In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy
6. Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly.
7. 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.
8. 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 .
9. 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.
10. Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes.
11. 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 .
12. 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
13. This Stollen is good to eat from day one of you like

Marzipan is also often incorporated into Stollens, most commonly. Your search for the best recipe has ended: Flaky, moist, aromatic and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE! Marzipan, this fine mass of almonds and sugar, was not discovered in Germany, but in the Orient hundreds of years before Niederegger was born. Another popular Christmas speciality in Germany also clearly has its origins outside Europe: a kind of gingerbread - a spicy, sweet cake - is said to have already existed in ancient Egypt. Sig's Fine German Christmas Stollen with Marzipan I am German and this is how my grandmother and my mother both made stollen.

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