Christmas Stollen with Marzipan

Preparation fruit mixture:

Stir ingredients well and steep in a tightly closed container for two to three days.

Preparation yeast dough:

Prepare the lukewarm milk with flour and yeast to a dough and mature it in a baking bowl covered for about an hour.

Main dough:

Knead the butter and marzipan together until smooth. Now prepare the dough from the yeast and all ingredients (only the fruit mixture is added later). To do this, knead everything together intensively with a food processor for 10 to 15 minutes. However, the dough should not warm up, because otherwise the butter would become soft and the dough would become greasy.

Let the dough rest for 15 minutes. Then add the fruit mixture. The fruit must be kneaded carefully into the dough so that it is not crushed. If the fruit has not absorbed all the liquid, you can carefully add a little more flour. However, the dough must remain very soft overall.

After another resting time of about 15 minutes, divide the dough into pieces of the desired size. 500 or 1000 grams are recommended. The pieces of dough should be round at the beginning and then elongated.

This stollen dough must be baked in molds. Box molds or possibly open oval rings are suitable. The formed stollen should be left to rise for 20 minutes and then baked. Preheat the oven to 200 degrees. Then bake the sticks

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