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Cherry stollen with pistachio marzipan from Crumb: The Baking Book by Ruby Tandoh

  • dried cherries
  • ground cinnamon
  • oranges
  • caster sugar
  • pistachio nuts
  • butter
  • ground cloves
  • instant yeast
  • egg whites
  • mixed candied peel
  • strong white flour
  • cardamom pods

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Notes about this recipe

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  • anya_sf on December 09, 2018

    Instead of mixed candied citrus peel, which I dislike, I added lemon zest (in addition to the orange zest called for); there were already so many dried cherries that they kept falling out of the dough. I didn't realize marzipan was so easy to make. I used roasted pistachios and the flavor was delicious. The dough took forever to rise, but my kitchen is fairly cold. Made 2 smaller loaves, which took 35 minutes to bake. This stollen still has the classic stollen spice notes, and the cherries and pistachio really go well together.

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