Summary

Ingredients

• 50 g orane peel
• 40 g lemon peel
• 100 g raisins
• 4 tablespoon rum, 70% strength
• 200 g almond (s), peeled, rouhly chopped
• 100 ml maple syrup, or honey
• 300 g marzipan paste
• 1 teaspoon orange peel, grated, untreated or finesse orange peel
• 2 cl orange liqueur, Grand Marnier
• Powdered sugar, for the work surface

For the yeast dough:

• 550 g flour,
• 0.25 liter ¼ milk
• 42 g yeast, (1 cube)
• 2 egg yolks
• 1 egg (s), whole
• 50 grams sugar
• 1 pinch (s) salt
• 1 teaspoon lemon peel, untreated, or finesse
• 1 teaspoon stollen spice, alternatively gingerbread spice
• 1 vanilla pod (s), the pulp it
• 250 g butter, soft
• Flour, for the work surface
• 150 g butter, liquid, for brushin the baked stollen
• 150 g powdered suar, for dustin

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Instructions

1. Chop the orange peel and lemon peel very finely and place in rum with the raisins. Mix the almonds with the maple syrup or honey, set aside. Divide the marzipan into small pieces and knead together with the orange peel and the liqueur to a smooth mass, cut in half and form into 2 rolls approx. 25 cm long on a work surface dusted with powdered sugar, wrap in cling film and refrigerate in the refrigerator.
2. For the yeast dough, sieve the flour into a bowl and make a well. Heat the milk in the microwave, dissolve the yeast in it and pour it into the well. Mix with a little flour to form a viscous dough. Cover the dough with a cloth and let it rise in a warm place for about 20 minutes.
3. Mix the egg yolk, egg, sugar, salt, lemon peel and the stollen or gingerbread spice and vanilla pod pulp and add to the dough with the soft butter, knead together in the food processor for at least 10 minutes. Now knead the soaked fruits with the rum and the almonds in maple syrup. Cover with cling film on a baking sheet and let rise at room temperature for about 1 hour.
4. Then knead briefly with your hands and cover again for 1 hour. Finally knead well again, divide the dough into two parts, shape each into a ball and cover it for another 15 minutes.
5. Roll out each ball of dough on a floured baking surface into rectangles of approx. 20 x 30 cm (it is important that the long edges have a thicker edge), place a strip of marzipan on each and fold the edges of the dough over them. Let rise again in a warm place for about half an hour.
6. Preheat the oven to 170 ° C and bake the stollen for about 45 minutes (if you prefer to bake a large stollen, you should bake it for an hour !!!). Take the stollen out of the oven, brush all over with melted butter and dust with powdered sugar. Wrapped in aluminum foil, the stollen will keep fresh for a few weeks in a cool place!