Orange and apricot stollen with saffron
- 200 g dried apricots
- 4 EL Brandy
- 1/8 l milk
- 1 cubes (42 g) fresh yeast
- 500 g flour
- 100 g Sugar
- 250 g butter or margarine
- 1 pinch Salt
- 1/2 jars saffron
- 1/2 TL ground cardamom and cloves
- 1
- Vanilla flavor
- grated zest and juice of 1 untreated orange
- 1 (200 g) pack
- marzipan raw mass
- 150 g Orange jam
- 100 g diced orange peel
- 150 g Icing sugar
- 1 EL chopped pistachio kernels
- flour
- fat
- extra strong aluminum foil
120 minutes
light
- 1.
- Finely dice the apricots and soak in brandy for about 1/2 hour. Warm the milk, crumble in the yeast and stir in until it dissolves. Put the flour, sugar, soft fat, salt, saffron, cardamom, cloves, vanilla oil and grated orange peel in a bowl.
- 2.
- Add yeast milk and combine everything with the dough hook of the hand mixerKnead the smooth dough. Cover and let rise in a warm place for about 20 minutes. In the meantime, cut the marzipan into pieces and place in a bowl.
- 3.
- Add orange jam and mix with the whisk of the hand mixer to a creamy mixture. Knead the yeast dough on a floured work surface while kneading in the orange peel. Roll out into a rectangle (40 x 30 cm).
- 4.
- Spread the marzipan mixture on top, spread the apricot cubes over it, press down a little. Roll up the dough tightly from each short side towards the middle. Place the stollen on a greased baking sheet. Pinch the aluminum foil into a stable rail approx. 5 cm high and place it around the stud so that it retains its shape.
- 5.
- Let go again. Bake in a preheated oven (electric stove: 250 ° C / gas: level 5) for 5 minutes. Then turn down the temperature (electric stove: 175 ° C / gas: level 2) and bake for 60-70 minutes.
- 6.
- Let cool down. Mix the powdered sugar with about 3 tablespoons of orange juice until smooth. Brush the stollen with it and sprinkle with the pistachios. Makes about 25 slices.
1 portion approx:
- 280 kcal
- 1170 kJ
- 4 g protein
- 11 g fat
- 40 g carbohydrates
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