Stollen with raisin-marzipan filling

AWFOOD AWARD 2017 "NON-PROFESSIONAL" #2 THU-MINH NGO

Ingredients

For the dough

• 200 g buckwheat flour
• 150 g almond pulp
• 200 g tiger nut flour (from tiger nut kernels)
• 200 ml almond milk
• 2 bananas
• 90 g dates / date paste
• Orange and lemon zest from one organic orange and one organic lemon each
• 100 - 150 g raisins, soaked
• 1 pinch of sea salt
• 1 vanilla bean / vanilla powder
• 1 tbsp lucuma fruit powder
• 1 tsp grated nutmeg
• 2 tsp cinnamon
• 1 tsp gingerbread spice

Marzipan filling

• 300 g almonds
• 100 g raw agave syrup or coconut blossom nectar

For the powdered sugar

• pureed dates
• buckwheat flour

Preparation

Soak the raisins for 1 hour, rinse and drain. First, mix the dry ingredients such as spices, buckwheat flour, almond pulp, tiger nut flour and a pinch of salt.

Blend the almond milk from the almonds, bananas and dates in a high-performance blender until a creamy mass is formed.

Gradually add the wet ingredients to the bowl with the dry ingredients and finally knead the dough thoroughly once more with your hands. Then stir the drained raisins, orange and lemon zest, and possibly more spices into the dough. If the dough is still too moist, add more buckwheat flour; if too dry, add a little almond milk.

For the marzipan filling, it is best to soak the almonds the night before and peel off the skins. Dry the white almond kernels well (at 40 degrees for approx. 6 hours). Put the white, dried almond kernels together with a sweetener of your choice into the blender and mix both ingredients until the consistency looks like marzipan. Set half of the finished marzipan mass aside. Add the other half into the stollen dough and knead thoroughly again.

Now form the dough into a loaf. Roll the marzipan into a sausage shape and place it in the center. Fold one long side of the dough towards the middle and over the marzipan roll, and fold the other side over it. Fold the flattened ends inwards. Now let the stollen dry for 8 hours at 40 degrees.

Once the outside of the dough is well dried, brush with pureed dates (take a few dried dates, add a little water, and blend) and sprinkle with buckwheat flour.

Optional: Slice into desired thickness and dry in the dehydrator for another 4 hours.