Indulge in the divine flavors of the season with Persimmon Walnut Marzipan Stollen. This holiday treat combines traditional charm with a modern twist. It begins with succulent persimmons, expertly chopped and caramelized in a luscious blend of butter and sugar. The result is a sweet and sticky infusion that adds a burst of flavor to every bite.
The caramelized persimmons join forces with chopped raw walnuts. This creates delightful textures within a traditional Stollen dough. Furthermore, a log of marzipan is seamlessly rolled into the dough. As a result, every slice contains a delightful surprise. Please see my recipe for homemade marzipan below.
A German Classic Christmas Treat:
A nod to tradition, Stollen has a rich history dating back to the 15th century in Dresden, Germany. Created as a simple Christmas bread, it is now a symbol of festive indulgence. Additionally, over the centuries, variations of Stollen have emerged. Now each region adds its unique twist to this holiday classic.
Once the Persimmon Walnut Marzipan Stollen emerges from the oven, brush it with melted butter. Then, a delicate brush of powdered sugar lends a snowy finish. But I could not stop there. A sugar glaze, spiked with Contrineau is drizzled over the top. Consequently, this adds a bit of sophistication and extra flavor of depth to the sweet ensemble.
This Persimmon Walnut Marzipan Stollen is perfect for holiday gatherings or as a thoughtful gift. Furthermore, this recipe marries tradition and creativity. As a result, it is a unique twist on a classic.
So, share in the joy of the season with each decadent bite. Savor the history and craftsmanship that makes this German festive treat an irresistible addition to your holiday table.
Persimmon Walnut Marzipan Stollen
Ingredients
For the Stollen Dough:
- 2+1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 package active dry yeast
- 3/4 cup unsalted butter
- 1/4 cup lukewarm milk
- 3/4 cups chopped raw walnuts
- 5 oz marzipan
Carmelized Persimmons:
- 3 persimmons
- 2 tablespoons butter
- 1 tablespoon sugar
Coating:
- 2 tablespoons unsalted butter
- 1/3 cup powdered sugar
For the Glaze:
- 2/3 cup powdered sugar
- 2 tablespoons water or milk
- 1 tablespoon Contrineau or orange liqueur
- 1/3 cup chopped walnuts
Instructions
Make the Stollen Dough:
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Whisk together flour, salt, sugar, and yeast.
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Melt 3/4 cup butter, add milk, and pour into the dry mixture.
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Knead until a shiny dough forms.
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Cover with a dish towel and leave for 30 minutes.
Caramelize the persimmons:
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De-stem and cut the persimmons up into small pieces
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Heat the butter in a skillet and add the persimmons.
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Coat with butter. Sprinkle with sugar.
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Sauté until soft and staring to brown.
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Remove from heat and set aside.
Make & Bake the Stollen:
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Line a baking sheet with parchment paper.
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Roll out the dough on a lightly floured surface.
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Sprinkle the caramelized persimmon and walnuts over the dough.
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Fold and knead them into the dough.
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Let rise for 15 minutes.
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Roll the marzipan into a rope shape.
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Pat out the dough into a rectangular shape and place the marzipan vertically down the middle.
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Fold the sides over to cover the marzipan completely.
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Transfer to the prepared baking sheet.
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Cover with a dish towel. Let rest for 10 minutes.
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Preheat oven to 350 F. Bake for 25 minutes or until the stollen turns golden around the edges.
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Transfer to a wire rack and place it over the parchment-lined baking sheet.
Coat the Stollen:
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Melt the remaining butter. Brush the tops and sides of the stollen while it is still warm.
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Sprinkle with powdered sugar to coat the entire stollen.
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Let cool completely.
Glaze the Stollen
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Whisk together the powdered sugar and Contrineau.
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Drizzle the glaze over the stollen and sprinkle the chopped walnuts over the glaze.
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When the glaze has dried completely, transfer it to a platter, cut, and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film, place in a ziplock bag to store.
Like this Persimmon Walnut Marzipan Stollen? Also, check out some of these other recipes:
MARZIPAN STOLLEN POPS
CHERRY CASHEW MARZIPAN STOLLEN HEARTS
POMEGRANATE ALMOND MARZIPAN STOLLEN
