This is the dutch version of christmas stollen .It is richer than german stollen and inserted with an marizpan log to make it more festively . You can make a one large stollen from dough instead of 2 stollens .
You can get the real marizpan or nutfree marizpan recipe from these blog .
Baking time ; 35 minutes
Serves ; 4
Dough
350 grams of flour
25 grams of fresh yeast
2 eggs
35 grams of white caster sugar
7 grams of salt
1/2 lemon zest , grated
30 grams of butter
30 grams of margarine or more butter
210 milliliters of water
250 grams of raisins
70 grams of nuts
200 grams of almond paste( Homemade marzipan)
Baking
powdered sugar
butter, melted (to spread on the dough)
Dough:
Preheat the oven to 200 ° C.
Beat the egg, add a dash of water (about half) and dissolve the yeast in it.
Mix all ingredients, except raisins, nuts and lemon zest.
Knead the dough by hand or in a food processor into a smooth dough.
If you notice that the dough is too dry, add some water little by little.
Then knead the raisins and nuts through it. Make sure the raisins are well in the dough. If they hard too much from the dough, they quickly turn hard and black during baking.
Divide the dough into 2 equal pieces and make 2 balls. This way you make 2 Christmas stollen instead of 1 large one.
Let the dough rise for about 15-30 minutes.
Knead it almond paste smoothly and divide into 2 equal parts. Roll out into a nice food roll.
Dust a board with flour and pick up a dough ball. Roll it out into a rectangular slice the same length as the bread.
Place the roll in the center of the dough part.
Fold the dough over the marizpan, roll well and press the edges.
Brush the top of the dough with a beaten egg.
Repeat with the second dough ball.
Let both breads rest for 30 minutes again.
Bake:
Bake them in the preheated oven for 35 minutes.
Meanwhile, melt a little butter in a pan.
Remove the breads from the oven, place on a cooling rack and brush generously with melted butter and sprinkle with powdered sugar.
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