Here you are - I was very impressed with the result and followed the recipe to the letter - except for using 'ordinary' white caster and icing sugar... My breadmaker did not have an 'add raisin' function to I added the dried fruits after the dough came out of the machine.
Pistachio & Rosewater Stollen
(quick OCR from photocopy!)
comes from: Good housekeeping -Great Recipes for your Bread machine-Joanna Farrow
For a vibrantly coloured marzipan it's best to skin the pistachios first, by soaking them in boiling water for a couple of minutes then rubbing between pieces of kitchen paper to remove the skins.
1 ½ tsp easy-blend dried yeast
350g (12 oz) strong white bread flour
½ tsp salt
1 tsp ground mixed spice
25g (1 oz) golden caster sugar
50g (2 oz) butter, melted
l50ml (1/2 pint) milk
3 tbsp rosewater
75g (3 oz) sultanas
50g (2 oz) pistachio nuts
50g (2 oz) candied peel, chopped
For the Marzipan
150g (5 oz) pistachio nuts, skinned
40g (1 ½ oz) golden caster sugar
40g (1 ½ oz) golden icing sugar
2 egg yolks
To finish
Icing sugar to dust
1 Put all the dough ingredients except the sultanas, pistachio nuts and
candied peel into the bread maker bucket, following the order and
method specified in the manual.
2 Fit the bucket into the bread maker and set to the dough programme
with raisin setting, if applicable. Press start. Add the sultanas, pistachio
nuts and candied peel when the machine beeps or halfway through the
?kneading cycle. '
3 Meanwhile make the marzipan. Put the pistachio nuts in a food processor
and blend until finely ground. Add the sugars and egg yolks and blend to
a paste. Turn out on to the work surface and shape into a log, 24cm
(9 1/2 in) long. Grease a large baking sheet.
4 Once the dough is ready, turn out on to a floured surface and punch it
down to deflate. Roll out to an oblong, 28cm (11 in) long and 15cm
(6in) wide. Lay the marzipan on the dough, slightly to one side of the
centre. Brush the long edges of the dough with water then fold the wider
piece of dough over the paste, sealing well.
5Transfer to the baking sheet, cover loosely with oiled clingfilm and leave
in a warm place for about 40 minutes until doubled in size. Preheat the
oven to 200°C (fan oven 180°C) mark 6.
6 Bake for 20-25 minutes until risen and golden. Transfer to a wire rack to
cool. Serve lavishly dusted with icing sugar.
I actually brushed it with melted butter before dusting with icing sugar...
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And: peeling the pistachios is easy but tedious. Drain them straight after soaking or they go quite soggy (happened to me) and the marzipan is a bit too squidgy - I added some ground almonds to make it easier to handle.
Or make sure you give them extra time to dry out.
The resulting Stollen is not too massive, the rose flavour is just discernible and the whole thing is just delicious and quite luxurious, and a nice change...