Marzipan Stollen

Ingredients for 1 servings:

• 500 g flour
• 1 pack of yeast (dry yeast)
• 100 g sugar
• 100 ml milk, lukewarm
• 1 tsp salt
• 1 packet of vanilla sugar
• 200 g butter
• some lemon zest, grated
• 3 egg yolks
• 200 g raisins
• 50 g candied lemon peel
• 50 g candied orange peel
• 2 tbsp rum
• 200 g marzipan – raw mass
• 150 g butter, melted
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

should rest before cutting

Put 500g of flour into a bowl. Reserve 5 tablespoons for the pre-dough. For the pre-dough: Mix 5 tablespoons of flour, yeast, 2 tablespoons of sugar, and milk. Let it rise for 15 minutes. For the dough: Knead the remaining flour, sugar, salt, vanilla sugar, butter, lemon zest, eggs, and pre-dough. Add the raisins, candied lemon peel, and candied orange peel. Let it rise for about 1 hour. Then roll out the dough into a 3cm thick oval. Shape the marzipan mixture into a log and place it in the center. Then fold the two dough halves together to form a Stollen. Place on a baking sheet lined with baking paper and let it rise for another 30 minutes. Then bake at 175°C for about 45-50 minutes. Immediately brush the dough several times with melted butter and dust thickly with powdered sugar. Let it cool completely and then wrap it in aluminum foil. Let it rise for two weeks (store in a cool place, but not in the refrigerator!) and then slice it.