Preheat the oven to 170˚C. You will need a large baking tray, lined with baking parchment.
Place the flour in a mixing bowl and crumble in the yeast with your fingers. Mix in the milk, butter, sugar, salt and eggs, using your scraper to combine everything together. When the mixture starts to come together into the dough, use your scraper to help you turn it out onto the work surface (don’t flour it first). Work the dough. Lightly flour your work surface, and then form the dough into a ball. Put it back into your (lightly floured) mixing bowl, cover with a baking cloth and leave to rest for 1-1½ hours.
Again, lightly flour your work surface. Turn out the dough with the help of your scraper and use your fingertips to flatten it into a rough square shape.
In another bowl, mix together all the ingredients for the filing, spread over the dough, and fold a few times to incorporate fully. Form the dough into a ball, and put back into your (lightly floured) mixing bowl to rest for another 30 minutes.
Again, lightly flour the work surface and turn out the dough. Cut into 4 equal pieces. Put each piece of dough, smooth-side down, onto your lightly floured surface and flatten out with your fingertips into a rectangle roughly 20x15cm.
For the crème d’amande, beat the butter in a mixer until very soft. Keep the mixer beating and add the sugar and then the ground almonds. Add the flour, then the egg and finally the alcohol. Transfer the crème to a small bowl and place in the fridge for 15 minutes.
Spread the top of each piece of dough generously with crème d’amande, and then scatter with pieces of marzipan. Working with each stollen at a time, fold one of the long sides into the centre (over the cream and marzipan filling), then fold the other side over the top and press down all around the edges to seal. Place the filled stollens, seam-side down, on your lined baking tray. Cover with a baking cloth and leave to prove for 2-2½ hours until just under double in size. Put the tray of stollen into the oven and bake for 30-35 minutes until light golden.
Just before they come out of the oven, make up the glaze. Melt the butter in small pan and stir in the rum. Take the stollen out of the oven and brush quite heavily with the glaze while still hot. Immediately dust thickly with icing sugar. Cool on a wire rack.
Preheat the oven to 170˚C. You will need a large baking tray, lined with baking parchment.
Place the flour in a mixing bowl and crumble in the yeast with your fingers. Mix in the milk, butter, sugar, salt and eggs, using your scraper to combine everything together. When the mixture starts to come together into the dough, use your scraper to help you turn it out onto the work surface (don’t flour it first). Work the dough. Lightly flour your work surface, and then form the dough into a ball. Put it back into your (lightly floured) mixing bowl, cover with a baking cloth and leave to rest for 1-1½ hours.
Again, lightly flour your work surface. Turn out the dough with the help of your scraper and use your fingertips to flatten it into a rough square shape.
In another bowl, mix together all the ingredients for the filing, spread over the dough, and fold a few times to incorporate fully. Form the dough into a ball, and put back into your (lightly floured) mixing bowl to rest for another 30 minutes.
Again, lightly flour the work surface and turn out the dough. Cut into 4 equal pieces. Put each piece of dough, smooth-side down, onto your lightly floured surface and flatten out with your fingertips into a rectangle roughly 20x15cm.
For the crème d’amande, beat the butter in a mixer until very soft. Keep the mixer beating and add the sugar and then the ground almonds. Add the flour, then the egg and finally the alcohol. Transfer the crème to a small bowl and place in the fridge for 15 minutes.
Spread the top of each piece of dough generously with crème d’amande, and then scatter with pieces of marzipan. Working with each stollen at a time, fold one of the long sides into the centre (over the cream and marzipan filling), then fold the other side over the top and press down all around the edges to seal. Place the filled stollens, seam-side down, on your lined baking tray. Cover with a baking cloth and leave to prove for 2-2½ hours until just under double in size. Put the tray of stollen into the oven and bake for 30-35 minutes until light golden.
Just before they come out of the oven, make up the glaze. Melt the butter in small pan and stir in the rum. Take the stollen out of the oven and brush quite heavily with the glaze while still hot. Immediately dust thickly with icing sugar. Cool on a wire rack.
