Blanch 200g almonds and drain completely .
Add the drained almonds , 100 g fine sugar in a blender .
Grind into a fine powder.
Add 1/2 teaspoon rose water to the ground mixture .
Add 1 teaspoon white vinegar/lime juice . Grind again to a smooth paste,ready to hold shape.
Paste should be able to scrap from sides and gather easily . That is the preferred consistency.
Transfer the ground paste to a parchment sheet. Knead , roll into a log . Wrap , seal tightly
as shown . Egg free Marzipan is ready . Refrigerate for 8 hours .
Take 150 grams mixed sultanas,raisins ,dried fruits in a bowl.Add 50ml orange juice.Soak overnight.
Take 120 g lukewarm milk . Add 2 tablespoons sugar . Add extra sugar if preferred .
Add 2 teaspoon dried yeast. Mix . Leave covered for 10 minutes/until mixture blooms frothy .
Take 350g white flour . Add 1/2 teaspoon salt, 1 teaspoon nutmeg powder, 1/2 tsp cardamom powder.
Mix all . Make a well at the centre of flour . Pour in the activated yeast mixture.
Add 1 beaten large egg.
Add 50 g unsalted melted butter.
Knead the dough for 10 minutes until texture turns smooth , pliable , bouncy.
Our bounce back dough is ready .
Grease dough with 2 tablespoons oil .
Cover and rest dough in a warm place for an hour/until double in size.
Dough has risen beautifully .
Take the dough to the counter. Punch knead dough into a large sheet as shown .
Add the soaked mixed dry fruits on the sheet . Add 20 g chopped orange candied peels .
Pull the sheet from one side and seal the fruits tightly in the dough as shown .
Dry fruits are sealed tightly inside the dough . Knead dough to ensure dry fruits are distributed
evenly throughout the dough . At this point , dough will appear sticky .
Dust the surface with extra flour and knead into a smooth dough .
A smooth dough is ready .
Use a rolling pin to roll dough into a thick oblong sheet.
Place the chilled marzipan in the centre of the sheet . Pull one side up to seal marzipan as shown.
Top half should not completely cover the bottom half . Top edge should be slightly in from bottom.
Transfer into a parchment lined baking tray . Cover and let the dough proof for another hour .
Final proofing is done . Brush with butter .
Bake in a preheated oven at 180C for 40-50 minutes / until bread looks golden dark brown.
Baked German stollen is out of the oven . Brush butter on the hot bread. Cool completely .
Sprinkle powdered sugar on top of the Stollen. Slice the cooled bread with a sharp knife .
Homemade Egg free Marzipan stuffed German Stollen is ready . A sweet , festive bread perfect for
Christmas season . Look at the gorgeous texture . So softy inside with an amazing flavour.