Summary

Ingredients

• 42 g yeast, fresh
• 80 g suar
• 400 g flour
• 100 g almond (s), round
• 1 pinch (s) salt
• 125 ml milk, lukewarm
• 1 egg (s)
• 150 g butter
• 150 g apricot (s), dried
• 200 g marzipan (raw mixture)
• 2 tablespoon powdered sugar

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Instructions

1. Stir the yeast with 2 tablespoons of sugar until smooth, then let rise for 5 minutes. Mix the flour, almonds, the rest of the sugar and salt in a bowl. Add the mixed yeast, milk, egg and softened butter. Knead everything for approx. 5 minutes, then cover and let rise in a warm place for approx. 30 minutes.
2. Puree half of the apricots and marzipan. Dice the remaining apricots (except for six for decorating). Knead the yeast dough again and let rise again for about 30 minutes.
3. Heat the oven to 175 ° C top / bottom heat (convection: 150 ° C, gas: level 2).
4. Roll out the dough into a rectangle on a baking sheet lined with baking paper and spread the marzipan mixture on top. Scatter the apricot cubes on top. Roll up the dough and shape it into a stollen.
5. Bake in the oven on the 2nd rack from the bottom for 50-60 minutes.
6. Dust with powdered sugar. Cut out small stars from the remaining apricots and decorate the stollen with them.