Christmas Stollen with Marzipan

The day before for the fruit mixture, mix raisins, almonds, currants, rum, candied lemon peel, candied orange peel, bitter almond flavoring, vanilla pulp, grated lemon and orange peel in a baking bowl and let sit at room temperature covered with cling film.

For the dough, a day later, warm the milk to lukewarm. Crumble the yeast with your fingers and let it dissolve in the milk. Mix the yeast milk with the honey and the flour (1) (type 405) to a tough dough. Cover and let rise in a warm place for about fifteen minutes.

Add the flour (2), flour (3) (type 550), eggs, yolks and butter (1) to the dampfl form and knead thoroughly with the dough hooks of the hand mixer or food processor. Gradually knead the butter (2) into the dough. Knead the dough until it is smooth. Dust the dough with flour and cover with cling film. Let it rise at room temperature for about an hour until it has doubled in volume. Then briefly knead in the soaked fruit, almond kernels and salt.

Grease the loaf pans with butter and dust with flour. Preheat the oven to 220 °C.

Shape the dough into thick oval patties. Knead the marzipan with the powdered sugar, shape into two rolls the length of the dough patties and place in the center of the stollen. Wrap the dough over the marzipan and roll up. Place the stollen dough seam side up in the mold and close the mold [1]. Bake the stollen further

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