Summary

Ingredients

• 300 g prunes, without stones
• 125 ml port wine
• 500g flour
• 1 pinch (s) salt
• 125 ml milk
• 4 tablespoon sugar
• 1 cube yeast, fresh, 42g
• 200 g butter
• 75 g almond (s), round
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), grated zest
• 400 g marzipan raw mass
• 100 g powdered suar
• 50 g butter, for brushin
• 100 g powdered suar, for dustin

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Instructions

1. Dice the plums. Bring the port wine to the boil in a large saucepan, simmer for about 1 minute and allow to cool.
2. Mix the flour and salt. To press a hollow in the middle. Heat half the milk and half the sugar. Crumble the yeast, dissolve in it. Pour into the well and mix with some of the flour to make the pre-dough. Cover and let rise in a warm place for about 15 minutes. Melt the butter. Pour in the rest of the milk. Add to the pre-dough with the almonds, remaining sugar, vanilla sugar and lemon zest. Knead everything with the dough hook of the hand mixer until smooth. Cover and let rise in a warm place for 1 1/4 to 1 1/2 hours.
3. Knead the marzipan and powdered sugar. Roll out between the cling film to form a rectangle (approx. 30 cm). Drain the plums and knead into the dough. Roll out into a rectangle (approx. 30 cm) on the flour. Put the marzipan on top. Roll up everything from the long side and flatten it a little. Fold in 2/3 from the long side. Place the Stollen on a baking tray lined with baking paper and let rise for another 45 minutes.
4. Pre-bake in the hot oven on the 2nd rack from the bottom at 200 ° C for approx. 10 minutes. Then bake at 175 ° C for 25-30 minutes.
5. Melt the butter and coat the hot stollen with 1/3 of the butter. Then dust with 1/3 of the powdered sugar. Repeat the process two more times. Let the stollen cool down.