Christstollen – Confectionery

Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 100 g suar
• 1 packet vanilla sugar
• 0.25 teaspoon ¼ salt
• 0.5 ½ lemon (s), grated zest it
• 200 ml milk
• 150 g butter
• 1 tablespoon rum
• 100 g almond (s), chopped
• 50 g lemon peel
• 50 g orane peel
• 250 g raisins
• 200 g marzipan
• Powdered sugar, to roll out
• 25 g butter, melt
• 75 g butter, melt
• 100 g powdered suar

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Instructions

1. Mix flour with dry yeast. Add sugar, vanilla sugar, salt and lemon zest and mix everything together. Heat milk with butter in a saucepan until the butter has melted, then add to the bowl, add rum and knead everything well to form a dough. Knead the almonds, lemon peel and orange peel into the dough and cover the bowl again, leave to rise for about 45 minutes.
2. Knead the dough again briefly and then add the raisins, knead everything well. Cover the dough again and let it rise in a warm place for about 30 minutes. Then halve the dough and roll out each half of the dough approx. 1 cm thick (the halving makes it easier to roll out). Cut 5 cm wide strips of dough out of the stollen dough.
3. Roll out the marzipan approx. 0.5 cm thick. Use the sifted powdered sugar as a base (like flour for normal dough). Cut the marzipan into strips approx. 0.5 cm thick. Place the marzipan strips in the middle of the dough strips, press them on and squeeze the stollen dough 2/3 together over the marzipan, so that the typical stollen shape is created.
4. Cut the strips of dough into 3-4 cm wide sticks. Place this on a baking sheet lined with baking paper and brush with 25 g melted butter.
5. Let rise for about 45 minutes. Then bake in the preheated oven at 175 ° C for about 20 minutes until they are light brown.
6. Brush the stollen with melted butter immediately after baking and sift icing sugar over it.

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