Cooking Christmas stollen in our family has become a good tradition. for many years now, stollen has taken pride of place on our christmas family table. Having prepared a lot of different options - I was on it. I added almond flour and homemade marzipan to the dough.
Prepare almonds and candied fruits in advance. Put the almonds in boiling water, hold for a couple of minutes and peel them. Fry the almonds in the oven and chop them coarsely. Raisins and dried cherries for 5-6 days before cooking stollen pour a mixture of cognac and liqueur (I have orange liqueur cointreau). I did not soak the orange candied fruits, they are stored in a spicy syrup of vanilla and liqueur.
We will also prepare marzipan in advance. Peel the almonds and let them dry. For marzipan, you don't need to fry almonds.
In the bowl of a blender, punch 160 gr. almonds into fine crumbs and add 150 gr. powdered sugar.
Add one protein from a large chicken egg and a bitter almond flavor.
Mix everything well and form three sausages. Wrap them in plastic wrap and put them in the refrigerator. This marzipan can be stored for 2-3 weeks.
Prepare the dough for the stollen. mix sugar and butter at room temperature until fluffy. Add one egg at a time and mix everything well with a mixer.
Add cottage cheese, rubbed through a sieve. Vanilla and nutmeg to taste.
Add flour. Mix everything well.
Add candied fruits and chopped almonds.
And at the very end, add almond flour. Mix everything up.
The finished dough is divided into three parts. Add marzipan to each stollen.
Let's form three stollens. Put them to bake at 170 gr. for about 40 minutes.
Ready, hot stollen immediately smear well with butter.
And sprinkle liberally with powdered sugar. i pack the finished stollen in powdered sugar in baking paper, then in foil and a kitchen towel. I put it in a cool place. two, three weeks is enough for curd stollen. during this time, it will be infused and will be fragrant and delicious.