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Title: Christmas Stollen With Almonds & Marzipan
Categories: Cakes, Christmas, German
Yield: 1 Cake

100 g Mixed dried fruit; with peel
180 ml Apple juice
7 g Dried yeast
250 g Plain flour; plus a little
-extra for dusting
30 g Blanched whole almonds
1 pn Ground cinnamon; generous
1 pn Ground anise or allspice;
-generous
1 pn Ground cloves; scant
75 g Marzipan; cold, cut into
-small pieces
10 g Butter; melted
1 tb Icing sugar

Soak the dried fruit in 100 ml of hot water. Gently warm the apple
juice for a few mins in a pan, then add the yeast and leave to
activate for 10-15 minutes (it will start to bubble).

Put the flour in a bowl. Stir in the yeast and apple juice mixture to
form a smooth dough, then cover and leave to prove somewhere warm
until roughly doubled in size, about 1-2 hours. You can also put the
dough in the fridge to rise slowly overnight.

Drain the fruit and add to the dough along with the nuts, spices and
marzipan. Squish everything together, then turn the dough out onto a
lightly floured work surface and knead until the fruit stays in the
dough.

Shape the dough into a sausage shape and put it on a baking tray
lined with baking parchment. Cover with a clean tea towel and leave
to prove somewhere warm for 30 minutes to 1 hour until it has risen
by about a quarter.

Heat oven to 180°C/160°C fan/gas 4. Bake the stollen for 20
minutes, then reduce oven to 150°C/130°C fan/gas 2 and bake for
25-30 minutes more until golden brown and firm to the touch.

Remove the stollen from the oven and brush all over with the melted
butter. Dust with the icing sugar and leave to cool completely before
slicing. Store any remaining stollen, well wrapped, in an airtight
container.

Recipe by Claire Thomson

Source: BBC Good Food

Recipe FROM: <https://www.chefkoch.de/rezepte/1833611297339517/
Butterstollen-Thueringer-Art.html>

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