Ingredients:
- 4 oz. tube of marzipan/almond paste (I used about twice that much 'cause I like marzipan)
- 2 and 1/2 cups of all-purpose flour
- 1/2 cup granulated sugar
- 2 and 1/2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1/2 cup of cold butter (grated with a cheese grater)
- 1 cup of extra smooth ricotta cheese
- 1 egg
- 1/3 cup milk
- 2 tablespoons of rum or brandy
- 1/4 cup each of raisins, dried currants, dried cranberries and candied citrus peel (Alternatively, use 1 cup of whatever bits of dried fruit you prefer)
- 3/4 cup of slivered almonds (toasted)
- 1-2 tablespoons of melted butter
- 2 tablespoons of sugar for topping the bread after it is baked (The recipe calls for vanilla sugar but plain white sugar will do)
Methods:
Preheat your oven to 375 degrees F.
Form the almond paste into a 'log' about 10 inches (25 cm) in length.
Mix together the flour, baking powder, salt and sugar. Grate the butter into the flour mixture and toss the mixture to distribute the butter evenly. Whisk the cheese, egg, milk, rum and vanilla together until smooth. Add the mixed fruit and almonds to the flour mixture; stir in the cheese mixture until everything is well combined. Cover a baking sheet with parchment paper, then turn the dough onto the baking sheet and pat it into an oval about 10 inches (25 cm) long and 8 inches (20 cm) wide. Lay the almond paste down the middle of the oval in a line that is slightly off centre. Fold the dough over the almond paste to form a loaf. Bake in the centre of your oven for 40 minutes or until a toothpick inserted into the thickest part of the loaf comes out clean. Place the baked stollen on a cooling rack and immediately brush the top with the melted butter, then sprinkle with the vanilla sugar.
Apparently, you can buy vanilla sugar (Dr. Oetker brand) in the baking section of the grocery store. You can also make it at home by placing a vanilla pod in sugar in a jar with a lid; allow it to sit and infuse its flavour for several days.
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