Stollen,Raisin,Cranberry,Powdered sugar,Dessert,Marzipan,Recipe,Flour,Candied fruit

Check out our favorite holiday dessert recipes, including this marzipan stollen

December 20, 2016

Marzipan stollen, (Gary Friedman / Los Angeles Times) The holidays aren’t complete without plenty of sweets; yes, we’re talking about dessert. If you’re still wondering what to serve at the end of your holiday meal, consider stollen, a dense and wonderfully sweet yeast-risen loaf, fragrant with citrus notes, and a German Christmas tradition. This recipe, from former Times Test Kitchen director Donna Deane, adds nutty marzipan to this fruit- and candied-zest-studded loaf for an added surprise. It’s just one of our favorite holiday dessert recipes. MARZIPAN STOLLEN Total time: 1 hour, 45 minutes, plus rising and proofing time | Serves 16 to 20 (8 to 10 per loaf) Note: From Donna Deane. 1/2 cup seedless raisins 1/2 cup dried currants 1 cup diced mixed candied citrus peel ( 1/4-inch dice) (see related recipe) 1/2 cup candied cranberries 1/2 cup brandy 4 to 5 cups flour, divided 2 packages active dry yeast 1/2 cup sugar, divided 1/2 cup milk 1 teaspoon salt 1/2 teaspoon vanilla 2 eggs, at room temperature 1/2 cup butter, softened 1 package (7 ounces) marzipan Melted butter 1/4 cup powdered sugar 1. In a medium bowl, combine the raisins, currants, candied peel and candied cranberries. Pour the brandy over the fruit and let stand 1 hour. Drain, reserving the brandy. Pat the fruit dry with paper towels, return...

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