Stollen - German holiday bread | easy homemade marzipan recipe | ASMR cooking

It’s December already, and its first week is the best time to bake a traditional Stollen – German holiday bread with homemade marzipan. Thus, this delicious pastry will have time to mature before Christmas. I experimented with the recipes over the years and this ASMR cooking video features the version I keep returning to.

Don’t forget that you can adapt the recipe to your taste by adding your favorite dried fruit and nuts.

Proportions for 2 medium stollens (you can half the ingredients to make only one loaf. But trust me you won’t regret baking two 😉)

Dough:
milk 200ml
17g dried yeast or 50g fresh yeast
70g sugar
250g butter
700g flour
pinch of salt
1 tbsp festive spice mix (cinnamon, cloves, ginger, cardamom, nutmeg)
2 eggs
1 egg yolk

Filling
600g of your favorite dry fruit and nuts. I take equal parts of cranberry, cherry, candied pineapple, candied orange peel, and pomelo.
zest of 2 tangerines or 1 orange.
3 tbsp rum or cognac
200ml orange juice

40g melted butter
powdered sugar for dusting

Marzipan:
50g sugar
50g powdered sugar
2 egg yolks
1 tbsp of Amaretto.
130g almond flour

Keep wrapped stollens in a cool dry place until Christmas (ideally for 3-4 weeks). Your stollen will mature and acquire its unique aroma and taste. Only after maturing, this pastry can be safely called a Christmas stollen. yet, even without it, it’s an incredibly fragrant pastry with a lot of character.

Hopefully, you’ll consider adding this stollen to your festive repertoire 🙂

0:00 intro
0:13 filling preparation
1:47 dough recipe
3:46 homemade marzipan
5:15 loaves forming and baking


Music credits:
"Jonny Easton - Purpose" is under a Creative Commons (CC BY-NC-SA 3.0) license
Music promoted by BreakingCopyright: [https://bit.ly/b-purpose](https://bit.ly/b-purpose)

"Silvermansound - Christmas Spirit" is under a Creative Commons license (CC BY 4.0).
Music promoted by BreakingCopyright: http://bit.ly/2S6n53G