Summary

Ingredients

• 375 g raisins
• 100 ml rum or apple juice
• 375 g wheat flour
• 4 teaspoons baking powder
• 125 g suar
• 1 packet vanilla sugar or vanilla sugar, homemade
• 1 small Bottle (s) butter-vanilla flavor and possibly rum flavor
• 1 pinch cardamom, ground
• 1 pinch mace, ground
• 1 teaspoon orange peel, grated
• 250 g low-fat quark
• 1 egg (s)
• 1 egg yolk
• 150 g butter, soft
• 100 g lemon peel
• 200 g almond (s), round
• 100 g marzipan paste
• 100 g butter, melted
• powdered sugar

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Instructions

1. Soak the raisins in rum or apple juice overnight.
2. Drain the raisins first before preparing.
3. Mix the flour with baking powder and sift into a mixing bowl. Add sugar, vanilla sugar, butter-vanilla flavor (if you have taken apple juice, add rum flavor), cardamom, mace, orange peel, quark, egg, egg yolk and the softened butter and everything with the mixer on the highest setting for about 5 Work through minutes. Then place the dough on a lightly floured work surface and press a well into it. Add the lemon peel, ground almonds and rum-raisins and work everything into a smooth dough. If it sticks too much (depending on how much liquid the raisins have drawn), add a little flour.
4. Roll out the dough in a rectangular shape to approx. 30 x 20 cm. Knead the marzipan well until the oil comes out and roll it out into a rectangle of 30 x 15 cm. Place the marzipan on the dough so that some of the dough remains free on the long sides. Do not roll up the dough too loosely from the longer side, place it on the seam and shape into a stollen. Place the stollen on triple (important, otherwise it will burn from below!) Baking paper and bake at 150 ° C for 50-60 minutes. Check in between to see if it`s getting too dark. If so, cover with aluminum foil.
5. Take out the stollen and brush with half of the melted butter. Sprinkle with powdered sugar immediately. Repeat the process several times.
6. Wrap the cooled stollen tightly in parchment or baking paper and additionally wrap it in aluminum foil. It lasts for several weeks. I usually bake the stollen two to three weeks before Christmas and then let it rest in a cool place until then.