Name: Winter apricot and marzipan stollen
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 serving
Cuisine: European
Ingredients: 1 Stück(e) Organic orange; 250 Gramm Soft apricots; 60 Gramm Soft cranberries; 50 Gramm candied ginger; 60 Gramm Almonds, roughly chopped; 120 Gramm soft butter; 100 Gramm Powdered sugar; 200 Gramm Quark (20 % fat); 3 Stück(e) Eggs; 750 Gramm Spelt flour (type 630); 3 Teelöffel Baking powder; 1 Teelöffel Cinnamon; 1 Teelöffel Cardamom; 75 Gramm Marzipan paste; 50 Gramm Butter, liquid (for brushing); 50 Gramm Powdered sugar (for dusting)

For many, Stollen is the ultimate Christmas cake - and rightly so! But this recipe takes the classic pastry to a whole new level. With juicy soft apricots, sweet and sour cranberries and a fine pinch of cardamom, the apricot and marzipan stollen is an irresistible highlight of the Advent season. Combined with a glass of elderberry punch and atmospheric Christmas music, it becomes a real feel-good moment. Fancy the perfect companion for cozy winter days? Then off to the kitchen!

Total Duration:
70 Min
Preparationtime:
25 Min
Cookingtime:
45 Min
Portions:
8

Ingredients

1 pc Organic orange
250 g Soft apricots
60 g Soft cranberries - sweetened
50 g Ginger pieces - candied
60 g Almonds
120 g soft butter
100 g Powdered sugar
200 g Quark (20 % fat)
3 pc Eggs
750 g Spelt flour (type 630)
3 tsp Baking powder
1 tsp Cinnamon
1 tsp Cardamom
75 g Marzipan paste
50 g Butter, liquid (for brushing)
50 g Powdered sugar (for dusting)

Suitable for:

vegetarian

Ein geflochtener Hefezopf liegt auf Backpapier, umgeben von Seeberger Trockenobstverpackungen.

Preparation

Wash the orange in hot water, dry and grate the zest. Squeeze out 45 ml of juice. Cut the apricots into small cubes and marinate in a deep dish with the orange juice, orange zest and chopped almonds for approx. 10 minutes.

Beat the butter and powdered sugar with a hand mixer or in a food processor until fluffy. Add the quark and eggs and mix well. Mix the flour, baking powder and spices, add to the dough and knead in well. Remove the dough from the bowl and knead by hand with the apricot mixture. Coarsely grate the marzipan using a kitchen grater and knead into the dough.

Preheat the oven to 170 °C fan oven and line a baking tin or tray with baking paper. Braid the stollen into four strands or form a roll and place on baking paper. Bake the stollen in the hot oven for approx. 40-45 minutes.

Melt the butter. Brush the stollen with the melted butter immediately after baking and dust with powdered sugar.

Enjoy the taste!

Recipe by Milena Krais

02.12.2024

in Recipes