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Sig's Fine German Christmas Stollen with Marzipan
Sig's Fine German Christmas Stollen with Marzipan

Before you jump to Sig's Fine German Christmas Stollen with Marzipan recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

Why don’t we begin with something quite simple, changing the actual light bulbs. Do this for the whole house, not only the kitchen. You need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost a little bit more at first, but they last ten times longer, and use a lesser amount of electricity. Utilizing these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the practice of turning off the lights when there is nobody in a place. The kitchen lights specifically are often left on the whole day, just because the family tends to spend a lot of time there. This additionally occurs in the rest of the house, but we have been trying to save money in the kitchen. Make a practice of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. Mostly, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to sig's fine german christmas stollen with marzipan recipe. To make sig's fine german christmas stollen with marzipan you need 18 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Sig's Fine German Christmas Stollen with Marzipan:
  1. You need 75 grams mixed raisins and sultanas
  2. Use 50 ml liqueur, I use cherry brandy but any fruit liqueur will do.
  3. Get 30 grams finely chopped hazelnuts
  4. Get 30 grams ground almonds
  5. You need 250 grams all-purpose flour (plain) flour
  6. Get 2 tsp baking powder (not baking soda)
  7. Use 50 grams candid orange or mixed peel
  8. Provide 2 tbsp candied cherries finely chopped , optional
  9. Prepare 75 grams soft butter
  10. Take 75 grams caster ( superfine ) sugar
  11. Use 2 small or 1 large egg
  12. Use 1 tsp vanilla extract
  13. Get 1/2 tsp Orange blossom or orange extract
  14. Provide 1/4 tsp rum aroma (flavouring)
  15. Use 135 grams best German quark if you can get it , if not any quark will do but let it drain well in any case. If you can't get quark use mascarpone or any similar soft cheese
  16. Take 50 grams or more marzipan, I use brandy marzipan ,but any will do , optional
  17. You need 2 tbsp butter, melted for brushing
  18. Get 50 grams icing sugar for dusting
Instructions to make Sig's Fine German Christmas Stollen with Marzipan:
  1. Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes
  2. Preheat oven to 180C
  3. In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond.
  4. Add the orange peel, cherries( if using ) and soaked sultanas and raisins without the soaking liqueur, set the liquid aside .Stir the flour/fruit and nut mixture thoroughly.
  5. In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy
  6. Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly.
  7. Add the flour/fruit and nut mixture to the butter/egg mixture a spoon at a time. Until almost all gone, pour in half of the soaking liquid, then add the remainder of the flour mixture ensuring it gets well combined.
  8. If it is to wet add a little extra flour.Flour a table or cake board and flatten the dough into a oval shape this dough is not pliable it is more loose but you can still get hold of it in one go .
  9. If you are using the marzipan, roll it about little finger width size into a sausage shape that is almost as long as the oval shape and lay it onto the dough about two thirds up . Now roll the smaller top over the marzipan and fold onto the Lower part. Make sure the marzipan is folded in well or it may run .The loaf should be a little thicker at one end as it is meant to resemble a sleeping baby. Slightly curve the loaf . Carefully move onto your flat baking tray.
  10. Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes.
  11. Immediately after the Stollen comes out of the oven brush it with the 2 tablespoons of butter all over and leave to cool. When cooled down dust with icing sugar .
  12. This can be made up to about 6 -8 weeks ahead to achieve a so called ripening, if you do , wrap the Stollen securely into tinfoil and keep in a very cold room or space, we put it in the garage , but not the fridge, because of moist and odour from other food items
  13. This Stollen is good to eat from day one of you like

Sliced Dresden stollen Traditional german christmas cake with raisins and martzipan. Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). Traditional german bakery: Dresden Christmas stollen. Traditional german christmas cake with raisins and marzipan.

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