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Graboplast Hírek New generation of flooring - New product range - Beauty and cheer in the office
New generation of flooring - New product range - Beauty and cheer in the office

stollen ENThe new generation of floor coverings, the SPC flooring enters the office segment Spring 2021 in Graboplast!

The flooring not only has extraordinary scratch and castor wheel resistance but also is offered in six different colour shades that can be laid in exciting colour variations if required.

For enhancing the aesthetic impression we also offer design skirtings to the SPC floorings in exactly matching colours to them.

We left the Queen of Sweets as the last Advent news. This amazing cake is a perfect match for our new commercial SPC flooring.

Christmas stollen with almonds & marzipan


100g mixed dried fruit with peel
180ml apple juice
7g dried yeast
250g plain flour, plus a little extra for dusting
30g blanched whole almonds
generous pinch of ground cinnamon
generous pinch of ground aniseed or allspice
small pinch of ground cloves
75g cold marzipan, cut into small pieces
10g butter, melted
1 tbsp icing sugar

Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).

Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.

Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.

Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins–1 hr until it has risen by about a quarter.

Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.

Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

Recipe and picture source:

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