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Hello rebel cooks, in this video I present a German stollen recipe to you. It is a brioche that has been around for almost 700 years and is recognized around the world as one of the most famous and beloved Christmas pastries. If you are looking for the best recipe to accompany your end of year meals, let yourself be surprised by this one. Soft and divinely tasty, homemade German Christmas Stollen are amazingly good!
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Ingredients
Marzipan
- 168 g of blanched almond flour
- 180 g of powdered sugar
- 2 teaspoons of pure almond extract
- 1 teaspoon of rose water
- 1 egg white
Candied citrus peels
- 3 oranges and 4 lemons. You can also use the equivalent of grapefruit, Meyer lemons and limes or any citrus you like, thoroughly washed and rubbed (as citrus fruits are heavily sprayed with toxic products, I recommend using organic products. )
- 400 g of powdered sugar
- 250 g of water
- Fine powdered sugar for coating
Chrisstollen
For the dough
- 250 ml of whole milk
- 1 tablespoon of active dry yeast
- 100 g of powdered sugar
- 580 g of all-purpose flour
- 1 large egg
- 2 large egg yolks
- 170 g unsalted butter, softened
- 2 teaspoons of vanilla extract
- 1 teaspoon of salt
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground mace (recommended but can be replaced by nutmeg)
- 1/2 teaspoon ground cinnamon
- 230 g of marzipan (or marzipan otherwise)
For fruits and nuts
- 255 g of raisins
- 85 g of candied lemon zest, cut into small cubes
- 85 g candied orange peels, cut into small cubes
- 85 g slivered or sliced almonds, finely chopped
- 80 ml of quality dark rum
For the frosting and sprinkling:
- 100 g unsalted butter, melted
- Powdered sugar for a generous dusting
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► Summary
00:00 Introduction
01:04 Candied citrus peels
04:55 Marzipan
06:22 Christstollen
19:05 Conclusion
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