Oma's Marzipan Stollen
My German grandma followed this stollen recipe and made it for us when we were young. I love this dessert. It tastes great, and it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning.
My German grandma followed this stollen recipe and made it for us when we were young. I love this dessert. It tastes great, and it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning.
- 1 package (1/4 ounce) active dry yeast
- 3 cups all-purpose flour
- 1/4 cup confectioners' sugar
- filling:
- glaze:
- 1/3 cup sugar
- 1 tablespoon 2% milk
- 1 teaspoon rum extract
- 6 tablespoons butter cubed
- 2 teaspoons grated lemon zest
- 1-1/4 cups 2% milk
- 1 can (12-1/2 ounces) almond cake and pastry filling
- 1 cup finely ground almonds
- 1/2 teaspoon 2% milk
- Carbohydrate 416.30955259836 g
- Cholesterol 183.018750078486 mg
- Fat 74.1665413807199 g
- Fiber 22.3908459320334 g
- Protein 50.2828163937207 g
- Saturated Fat 44.5076700195522 g
- Serving Size 1 1 loaf (16 slices). (1037g)
- Sodium 24124.3980597528 mg
- Sugar 393.918706666327 g
- Trans Fat 6.43007134974918 g
- Calories 2513 calories
Step-by-step
- In a large bowl, combine 2 cups flour, sugar and yeast.
- In a small saucepan, heat milk and butter to 120degrees-130degrees. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract.
- Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under.
- Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
- Preheat oven to 375degrees. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool.
- Combine glaze ingredients to desired consistency; drizzle over warm stollen.
Oma's Marzipan Stollen: A Taste of Home
The aroma of Oma's Marzipan Stollen fills my kitchen, instantly transporting me back to my childhood in Germany. The warm, yeasty scent, mingling with the sweet almond notes, is a comforting hug, a memory wrapped in buttery goodness. This stollen isn't just a recipe; it's a legacy passed down through generations, a tangible link to my grandmother's love and the heart of our family traditions. Each slice is a bite of history, a taste of home, no matter where life takes me.
My Oma, bless her soul, was a master baker. Her kitchen was always a whirlwind of flour, sugar, and laughter, a place where magic happened. The stollen was her masterpiece, a festive bread reserved for special occasions. The process was a ritual, a slow, deliberate dance of kneading, shaping, and braiding. Watching her work was an education in itself, a lesson in patience and precision. She would hum old German folk songs as she worked, her hands moving with a grace that only comes with years of experience. The end result was always breathtaking – a rich, golden-brown braid, fragrant and inviting. It was more than just a bread; it was a symbol of warmth, family, and the enduring spirit of German baking.
Now, years later, I find myself carrying on her tradition. The recipe remains unchanged, a sacred text passed down with love and care. The process of making Oma's Stollen is more than just baking; it's a meditative journey, a time for reflection and connection to my heritage. Each fold of the dough, each careful braid, is a silent tribute to my grandmother’s skill and the love she poured into every creation. It’s a tradition I treasure, a way to keep her memory alive, one delicious slice at a time. The taste is a comforting familiarity, the aroma a sensory memory that brings joy and warmth to any occasion.
Making this stollen is a labor of love, but the reward is immeasurable. The soft, slightly sweet bread, studded with crunchy almonds and fragrant with almond paste, is truly a masterpiece. The rich, buttery flavor is balanced by a subtle hint of citrus, creating a delightful symphony of tastes. And of course, the icing is the perfect finishing touch, adding a touch of sweetness and elegance. It's a bread that is both comforting and celebratory, perfect for sharing with loved ones during the holiday season or any special occasion.
This isn’t just a recipe; it’s a story. It’s the story of a German grandmother, her love for her family, and her dedication to preserving culinary traditions. It's the story of how food can connect us across generations and geographies. It's a story I tell with every slice of Oma’s Marzipan Stollen, sharing not only a delicious treat but also a piece of my heart.
The recipe itself is straightforward, but it requires patience and a little bit of love. Don't be discouraged by the seemingly long process; the end result is well worth the effort. And remember, as you knead the dough and braid the stollen, you’re not just following a recipe; you’re carrying on a legacy, creating memories, and sharing a piece of your heart with those you love. This is more than just baking; it's an act of love, a delicious tribute to family and tradition.
