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Stollen with Roasted Almonds

Stollen with Roasted Almonds

140 min
For 20 servings
  • 200 gblanched almonds
  • 50 gsugar
  • 1 tspwater
  • 10 gbutter
  • 75 gbutter
  • 200 mlmilk
  • 400 gflour
  • 7 gdry yeasts
  • 1 pinchsalt
  • 2 tspvanilla paste
  • 4 gChristmas spice blend
  • 2 pcseggs
  • 75 gsugar
  • 200 gcandied orange peel
  • 200 gMarzipan paste
  • 100 gbutter
  • 50 mlAmaretto
  • 50 gsugar
  • 25 gsugar for the icing sugar

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Directions

multi-purpose blade
processor
Place 200 g blanched almonds in a frying pan. Toast them briefly over medium heat until light brown and set aside. Now add 50 g sugar and 1 tsp water to the pan. When the sugar has caramelised, add the almonds.
When the almonds have caramelised, turn off the heat. Then add 10 g of butter to the pan and stir into the almonds until it has dissolved. This will prevent the almonds from sticking together later. Now spread the roasted almonds on baking paper and set aside again.
Heat 200 ml milk with 75 g butter in a small saucepan until the butter has melted. Then add eggs, 75 g sugar, 1 pinch of salt, 2 tsp vanilla paste and the Christmas spices and blend using the bamix® multi-purpose blade. Gradually add 400 g flour and the dry yeast, using the bamix® with the multi-purpose blade to mix until a smooth dough is formed. Cover the dough with a tea towel and leave to rise in a warm place for about 20 minutes.
In the meantime, place 3 sheets of baking paper on top of each other on a baking tray. This way, the stollen will not brown so much from below when baking and will taste that much better.
When the dough has risen, add 200 g candied orange peel and the roasted almonds and knead with the bamix® multi-purpose blade.
Preheat the oven to 250 °C.
Sprinkle a little flour on the worktop. Then use a rolling pin to roll out the dough into a square measuring about 40x40 cm. Now roll out 200 g of the raw marzipan into a square measuring about 35x35 cm. Carefully place the marzipan on the stollen dough. Roll up the dough.
Use the rolling pin to press a hollow lengthwise into the stollen roll. Place the rolling pin at the lower edge of the roll so that there is more dough on the top half than on the lower half. Now fold the thicker half of the dough onto the other half, but slightly offset, so that it doesn’t completely cover that half.
Then place the stollen on the prepared baking tray. It now has a high bulge in the middle. You can shape this with your hands so that there is a small hump in the middle. Now the stollen has the typical shape. Cover the stollen with a tea towel and leave to rise for another 15 minutes.
Before placing the stollen in the oven, reduce the temperature to 180 °C. Then place the baking tray in the lower third of the oven and bake the stollen for 1 hour and 5 minutes.
Just before the stollen is ready, melt 100 g butter in a small saucepan.
After the baking time, take the stollen out of the oven and pull it together with the baking paper onto a cake rack. Then, immediately after baking, drizzle the hot stollen with 50 ml Amaretto. This is best done with a pastry brush. When the amaretto has soaked in, brush the stollen with the melted butter. Immediately after that, sprinkle with 50 g sugar.
Process 25 g sugar into icing sugar with the bamix® Processor. For the typical stollen look, use a sieve to dust the stollen with icing sugar.

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