Peach-and-marzipan stollen twist wreath
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 10
- Medium
- 2½ hours, plus overnight soaking time and 2 hours’ rising time
- 30 minutes
- De Krans White Port 2017
Ingredients
- For the filling:
- 120 g Woolworths soft-eating peaches or nectarines, chopped
- ½ cup orange juice + 2 T
- 90 g butter
- 70 g Muscovado sugar
- 35 g flour
- 60 g raisins
- 35 g pecans, chopped
- 35 g pistachios, chopped
- 1 orange, zested
- 1 t ground allspice
- 200 g marzipan
- 50 g apricot jam
- 2 t ground cinnamon
- For the dough:
- 250 g flour
- 50 g butter
- ½ cup milk + 2 T
- 10 g dried yeast
- 1 free-range egg, beaten
Cooking Instructions
Soak the peaches or nectarines in the orange juice overnight.
Preheat the oven to 180°C. To make the dough, combine the flour, butter, milk, yeast and egg in a bowl and mix to form a dough. Place the dough on a lightly floured surface and knead for 6 minutes.
Transfer the dough to a clean mixing bowl, cover and place in a warm area for 1 hour to rise.
To make the filling, drain the peaches, then cream the butter and sugar until light and fluffy. Add the peaches, flour, raisins, nuts, orange zest and allspice.
Turn out the risen dough onto a lightly floured surface, roll out into a 25 x 35 cm rectangle, then roll out the marzipan to the same size. Spread the peach filling onto the dough, then cover with the marzipan. Roll up the rectangle tightly so that it looks like a Swiss roll. Make an incision in the middle of the roll, but don’t cut all the way through, almost like you’re butter flying it. Twist the 2 lengths together as if you're making a pretzel, then shape into a ring on baking paper.
Set aside to rise for 1 hour.
Bake the twist for 30 minutes until risen and golden.
Towards the end of the baking time, combine the apricot jam and cinnamon, heat slightly and brush onto the twist. Set aside to cool.
Comments