Summary

Ingredients

• 500g flour
• 1 cube yeast, fresh (42g)
• 150 grams sugar
• 175 ml milk, (lukewarm)
• 50 g lemon peel
• 50 g orane peel
• 125 g butter, (melted)
• 1 pinch (s) salt
• 1 lemon (s), the zest
• 2 tablespoon rum
• 1 teaspoon vanilla extract
• 250 g raisins in rum
• 100 g almond (s), (chopped)
• 1 teaspoon spice mixture, (gingerbread spice)

For the filling:

• 150 g marzipan paste
• 100 g butter, for brushin
• Powdered sugar, for dusting

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Instructions

1. Line a baking sheet with parchment paper, put the flour in a bowl and make a slight indentation in the middle.
2. Warm the milk slightly, mix the yeast with some of the sugar and some of the lukewarm milk in a bowl. Pour into the well and stir gently into the flour until the whole thing is thick. Cover and let stand in a warm place for about 20 minutes.
3. During this time, cut the lemon peel and orange peel into small pieces and chop the almonds. Melt the butter in the rest of the milk, reheat if necessary.
4. Then all the ingredients are added to the flour and the pre-dough and kneaded into an elastic dough. This is then covered again in a warm place for about 1 hour until it has doubled its volume.
5. For the preparation you form the marzipan mixture into a roll (28 cm long).
6. The yeast dough is rolled out into an oval on a floured surface. I also like to just squeeze it with the ball of my hand, my measurements are 30cm long, 20cm wide. Then you put the marzipan roll in the middle and beat half of the dough over it. This half of the dough should be a little shorter at the front than the one at the bottom. The typical stollen shape that you know and then you put the stollen on the prepared baking sheet.
7. From a very long piece of aluminum foil (which then fits around the cleat) I fold it several times into a ribbon. This is placed around the tunnel as a support. Fold a little at the ends at the top and press firmly so that it does not open. Then you leave the tunnel covered again for about 30 minutes.
8. In the meantime, preheat the oven to 200 degrees. Bake the stollen for 10 minutes and then switch the temperature down to 175 ° degrees and bake it for 45 minutes to the end.
9. Before the end of the baking time, melt the butter and take the stollen out of the oven. Brush with the butter while it is still hot, then dust with icing sugar. Let cool completely on a wire rack. I then like to dust it again with powdered sugar.
10. It is then well wrapped in aluminum foil and stored in a cool place for about 2 weeks.
11. Note: I always have pickled rum raisins. If you don`t have this, you should drizzle the raisins with rum the evening before baking. Cover with cling film and let it sit overnight.