Fruit Stollen de luxe with marzipan filling

Ingredients for 5 servings:

• 750 g dried mixed fruit (apricots, plums, pears, apples)
• 250 g dates (pitted)
• 250 g fig(s)
• 1.2 liters of apple juice
• 2 kg flour
• 4 tsp sugar
• 4 packs of yeast
• some milk, warm
• 400 g butter, warm
• 200 g almond(s), ground
• 200 g walnuts, chopped
• 2 tsp cinnamon
• 1 pinch of nutmeg, clove(s), ginger, cardamom
• 1 packet of vanilla sugar
• ½ lemon(s), the peel
• 150 g sugar
• 250 g powdered sugar
• 400 g powdered sugar
• 150 g butter
• 400 g marzipan

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Total time approx. 5 hours

without raisins, candied lemon and orange peel

Chop the fruit into small pieces, add the apple juice, and bring everything to a boil briefly. Let it cool slightly and then pour the mixture into a sieve, squeezing the fruit well. Reserve the liquid. Put the flour in a large bowl, make a well, and crumble the yeast into it. Pour the sugar over the yeast and mix everything with a little milk and a small amount of flour to form a pre-dough. Let the pre-dough rise in a warm place for 10 minutes. Add the remaining dough ingredients and mix slightly. Then add the cooled fruit (it should be about lukewarm) and knead everything into a smooth dough. If necessary, add a little of the reserved liquid (apple juice). Let the dough rise in a warm place for 2-3 hours until it has increased in volume significantly. Knead the marzipan with the powdered sugar. Add a little water if necessary. Divide the dough into five portions (mine weighed about 1050 g each) and roll out into a rectangle. Weigh out the marzipan in five portions and shape them into long sticks (as long as you want the Stollen to be). Place the marzipan roll in the center of the dough and roll up the dough. Fold the seam down and shape the ends nicely over the marzipan. It shouldn’t stick out, as otherwise it will leak during baking. Pick off any protruding fruit on top of the Stollen and incorporate it into the next Stollen. Let the Stollen rise for another hour and then bake for about 60 minutes at 160°C (convection oven). Towards the end of the baking time, you may want to cover the Stollen with aluminum foil to prevent it from turning black. If you have a Stollen tin, remove it after about 30 minutes of baking. While the Stollen is still hot, spread it generously with warm butter and immediately dust it thickly with powdered sugar. I wrap my Stollen in baking paper after it has completely cooled, then wrap it in aluminum foil and then pack it in plastic bags. There it will keep for at least 2-3 months.