Sarah BrownThere’s something magical about a slice of marzipan stollen cake that beckons to be paired with the right companions. Imagine sitting by the fireplace, the holidays in full swing, with two perfect sidekicks: a steaming cup of mulled wine and an assortment of fresh fruits like apples, pears, and figs. Or, if you’re in the morning mood, pair your stollen with a hot cup of freshly brewed coffee or spiced tea. These pairings not only enhance the flavors but also elevate the overall experience.
Let me tell you a little secret about marzipan stollen cake. This delightful treat is the epitome of holiday spirit wrapped in dough and dusted with powdered sugar. It’s a bit like biting into a holiday hug, if you know what I mean. The recipe has been a cherished part of my family’s festive celebrations for years. With the right balance of sweetness from the marzipan and the tangy zest of oranges, it leaves everyone asking for more.
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Why This Recipe is Great for You
Trust me: it’s not just delicious; it’s also surprisingly easy to make at home. You get to control the ingredients, ensuring it’s fresh and healthier than store-bought versions. Plus, the scent that fills your kitchen as it bakes? Absolutely divine. This recipe doesn’t just fill your belly; it warms your soul.
Ingredients: A Love Story
Let’s talk ingredients! Each component has a role to play, enhancing the depth of flavors and textures. I’ve always been a fan of using fresh, high-quality ingredients. It makes all the difference.
- Active Dry Yeast (1 1/2 teaspoons): This magical ingredient makes your dough rise, giving it that light, airy texture.
- Whole Milk (1/3 cup or 3 ounces): I prefer whole milk for its richness. Warm it up slightly to activate the yeast properly.
- Large Egg Yolk: Adds richness and contributes to the cake’s golden color. Don’t forget the protein!
- Bourbon Whiskey (1 tablespoon): Ah, my secret weapon. It adds a warming depth of flavor. Don’t worry; the alcohol bakes off.
- Raisins (1/2 cup or 3 ounces): Plump and juicy, they bring pops of sweetness.
- Granulated Sugar (1/4 cup and 1 tablespoon or 1 3/4 ounces): Just the right amount to sweeten the deal.
- Unsalted Butter (6 tablespoons or 3 ounces, divided): Butter makes everything better. Right?
- All-Purpose Flour (1 1/2 cups or 7 1/2 ounces + 1 tablespoon): The backbone of our dough. Make sure to sift it for a finer texture.
- Sea Salt (3/4 teaspoon): Elevates the flavors.
- Orange Zest (4 teaspoons from one orange): Adds a zingy freshness.
- Toasted Sliced Almonds (1/3 cup or 3 ounces): For that lovely crunch.
- Marzipan (3 1/2 ounces): The star ingredient, creamy and sweet.
- Ground Cinnamon (1 teaspoon): A holiday classic.
- Vanilla Extract (1/4 teaspoon): Adds a hint of warmth.
For the Glaze:
- Unsalted Butter (4 tablespoons or 2 ounces, melted): Gets brushed on top, making it irresistibly glossy.
- Powdered Sugar (1 cup or 4 ounces): The final touch for a snow-like coating.
How to Make Marzipan Stollen Cake
Making marzipan stollen cake is like going on a little culinary adventure. Ready to embark? Let’s get started!
Step 1: Activate the Yeast
First things first, let’s get that yeast going. Warm up the milk until it’s just around body temperature—about 110°F if you have a thermometer. Add the yeast and a pinch of the sugar to it. Let it sit for 10 minutes until it’s frothy. If it’s not bubbling, your yeast might be a dud. Try again with fresh yeast.
Step 2: Prep Time
In a small bowl, combine the raisins with the bourbon whiskey. This little soak will plump them up beautifully and infuse them with a subtle hint of booze. Set that aside while you work on the dough.
Step 3: Start the Dough
In a large mixing bowl, combine the activated yeast mixture with the egg yolk, remaining sugar, and 4 tablespoons of the softened butter. Mix until creamy. Then, sift in the flour and sea salt. Mix well until it forms a dough. You might need to add a bit more flour if it’s too sticky. Knead it on a floured surface for about 5-7 minutes until smooth.
Step 4: First Rise
Place your dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about an hour. It should double in size.
Step 5: Incorporate Flavors
Once the dough has risen, punch it down gently. Add the orange zest, raisins (along with any remaining whiskey), and toasted almonds. Knead until everything is evenly distributed. Now for the fun part—roll out the dough and place the marzipan log in the center. Fold the dough over and shape it into a loaf.
Step 6: Second Rise
Place the shaped dough on a parchment-lined baking sheet. Cover again and let it rise for another 30-40 minutes.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the stollen for about 35-40 minutes until it’s golden brown and sounds hollow when tapped.
Step 8: Glaze Away
As soon as you take it out of the oven, brush the hot stollen with melted butter. Generously dust with powdered sugar. Let it cool completely before slicing.
Recipe Notes
Each ingredient in this recipe plays a vital role. The yeast needs to be fresh to ensure proper rising. Warming the milk is crucial for activating the yeast. The raisins should be plump for optimum sweetness, and the marzipan should be soft and fresh. You can toast almonds yourself or buy pre-toasted ones. And don’t skip the bourbon—it truly adds a depth of flavor!
Recipe Variations
Feel free to experiment a bit. Swap the raisins for dried cranberries for a tart twist, or use dark rum instead of bourbon. You can even add a bit of chopped dark chocolate for an indulgent touch. For a nut-free version, simply omit the almonds.
Nutrition Information
Marzipan Stollen Cake Recipe
Equipment
- Thermometer
- Small bowl
- Kitchen towel
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1/3 cup 3 ounces whole milk
- 1 large egg yolk
- 1 tablespoon bourbon whiskey
- 1/2 cup 3 ounces plump raisins
- 1/4 cup 1 3/4 ounces plus 1 tablespoon granulated sugar
- 6 tablespoons 3 ounces unsalted butter, softened, divided
- 1 1/2 cups 7 1/2 ounces plus 1 tablespoon all-purpose flour, or as needed
- 3/4 teaspoon sea salt
- 4 teaspoons finely grated orange zest from one orange
- 1/3 cup 3 ounces toasted sliced almonds
- 3 1/2 ounces marzipan
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
For the Glaze:
- 4 tablespoons 2 ounces unsalted butter, melted
- 1 cup 4 ounces powdered sugar
Instructions
Step 1: Activate the Yeast
- First things first, let’s get that yeast going. Warm up the milk until it’s just around body temperature—about 110°F if you have a thermometer. Add the yeast and a pinch of the sugar to it. Let it sit for 10 minutes until it’s frothy. If it’s not bubbling, your yeast might be a dud. Try again with fresh yeast.
Step 2: Prep Time
- In a small bowl, combine the raisins with the bourbon whiskey. This little soak will plump them up beautifully and infuse them with a subtle hint of booze. Set that aside while you work on the dough.
Step 3: Start the Dough
- In a large mixing bowl, combine the activated yeast mixture with the egg yolk, remaining sugar, and 4 tablespoons of the softened butter. Mix until creamy. Then, sift in the flour and sea salt. Mix well until it forms a dough. You might need to add a bit more flour if it’s too sticky. Knead it on a floured surface for about 5-7 minutes until smooth.
Step 4: First Rise
- Place your dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about an hour. It should double in size.
Step 5: Incorporate Flavors
- Once the dough has risen, punch it down gently. Add the orange zest, raisins (along with any remaining whiskey), and toasted almonds. Knead until everything is evenly distributed. Now for the fun part—roll out the dough and place the marzipan log in the center. Fold the dough over and shape it into a loaf.
Step 6: Second Rise
- Place the shaped dough on a parchment-lined baking sheet. Cover again and let it rise for another 30-40 minutes.
Step 7: Bake
- Preheat your oven to 350°F (175°C). Bake the stollen for about 35-40 minutes until it’s golden brown and sounds hollow when tapped.
Step 8: Glaze Away
- As soon as you take it out of the oven, brush the hot stollen with melted butter. Generously dust with powdered sugar. Let it cool completely before slicing.
Notes
Nutrition
Frequently Asked Questions
1. Can I make this recipe vegan?
Absolutely! Substitute the whole milk with almond or oat milk, the butter with a plant-based alternative, and use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
2. How should I store the stollen?
Wrap the cooled stollen tightly in plastic wrap and place it in an airtight container. It’ll stay fresh at room temperature for about a week. For longer storage, freeze it.
3. Can I make mini stollens?
Yes, divide the dough to form smaller loaves. Adjust the baking time accordingly; they’ll probably need around 25-30 minutes.
4. Why did my dough turn out too sticky?
Dough can vary based on humidity and ingredient accuracy. If it’s too sticky, gradually add more flour, a tablespoon at a time, until it’s workable.
5. What if my yeast isn’t frothing?
Your yeast might be old. Ensure your yeast isn’t expired, and the milk isn’t too hot or cold, as it can kill or fail to activate the yeast.
6. Can I use store-bought marzipan?
Yes, but ensure it’s fresh. Stale marzipan can affect the texture and flavor of your stollen.
Conclusion
Marzipan stollen cake is more than just a dessert; it’s a holiday experience. Every slice tells a story of tradition and festivity. By making it yourself, you bring a piece of that magic into your home. Whether you’re a seasoned baker or a novice, this recipe is your ticket to a memorable holiday treat. So go on, give it a try and share the joy with loved ones. Happy baking!
