Christmas baking
Sweet treats for the holidays
In our Christmas bakery ... there are many a treat.
Our gourmet chefs at the MS Primadonna conjure up delicious, homemade stollen and gingerbread from high-quality products
and decorate them with lots of love. They are packaged by our Christmas elves in the Donau Touristik Christmas workshop.
The recipes and pictures of the individual creations:
Primadonna Stollen
- Flour
- sugar
- Hazelnuts
- Whole egg
- baking powder
- cocoa powder
- salt
- vanilla pulp
- Currant jam (redcurrant jam)
- rum
Glaze
- Belgian dark chocolate 54.5%
- Cocoa butter
Allergens
- gluten
- Nuts
- milk
- soya
- egg
Preparation
Mix the flour, sugar, hazelnuts, baking powder, cocoa, salt and vanilla pulp; work in the currant jam, rum and whole egg and knead into a smooth dough. Shape the dough into a stollen and bake at 175°C for approx. 45-50 minutes. Melt the Belgian dark chocolate dipping mixture with cocoa butter, dip or coat the cooled stollen and decorate as desired.
Orange stollen
- Flour
- Whole egg
- baking powder
- butter
- vanilla pulp
- sugar
- Skimmed milk powder
- orange peel
- Orange liqueur
- Orange marmalade
Glaze
- Belgian white chocolate 28%
- cocoa butter
Allergens
- gluten
- milk
- soya
- egg
Preparation
Mix the flour, baking powder, butter, vanilla pulp, sugar, skimmed milk powder and orange zest; add the orange liqueur, orange marmalade and whole egg and knead into a smooth dough. Shape the dough and bake at 180°C for approx. 40-45 minutes. Melt the Belgian white chocolate dipping mixture with cocoa butter and dip or coat the stollen.
Spelt fruit stollen
- Spelt/wholemeal flour
- Rye flour
- sugar
- Whole egg
- cocoa
- Baking powder
- Gingerbread spices
- Dried fruit mix (figs, dried plums, sultanas, dried pears, dates)
- water
- candied orange peel
- fruit brandy
- honey
- Dried cranberries
- almonds
- sultanas
- milk
Glaze:
- Belgian Ruby Chocolate Dipping Compound
- or milk chocolate dunking mass 31%
Allergens
- gluten
- Nuts
- milk
- egg
- soya
Preparation
Mix the spelt and rye flour, sugar, cocoa, baking powder, gingerbread spices and dried fruit; stir in the water, candied orange peel, fruit brandy, honey, cranberries, almonds, sultanas and milk and knead into a firm dough. Shape the dough into a stollen and bake at 170°C for approx. 50 minutes. Melt the Belgian ruby chocolate or 31% milk chocolate and dip the stollen into it.
Wholemeal spelt hazelnut gingerbread
- 700 g spelt flour
- 300 g rye flour
- 350 g hazelnuts, grated
- 3 pcs. eggs
- 700 g milk
- 300 g honey
- 300 g soft marzipan
- 1 tsp gingerbread spice
- 1 tsp baking soda
Glaze
- Chocolate icing 55 %
- Sugar icing
Allergens
- gluten
- Nuts
- milk
- soya
- egg
Preparation
Mix the soft marzipan with the milk and honey until smooth. Add the eggs to the milk mixture and mix well. Mix the spelt & rye flour, hazelnuts, bicarbonate of soda and gingerbread spice. Add the milk-egg-marzipan mixture and mix at medium speed for 3 minutes. Leave the dough to stand for approx. 30 minutes. Press the mixture onto 8 cm round baking paper. The mixture makes approx. 50 pieces. Bake with the fan open!
Baking temperature: 200-220°C
Baking time: 12-14 minutes depending on size and thickness