Stollen dough cake from the tray

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g butter, room temperature
• 2 m.-sized eggs
• 250 ml milk, lukewarm
• 1 cube of yeast
• 100 g marzipan paste
• 200 g raisins
• 100 g candied lemon
• 100 g candied orange peel
• 1 organic lemon(s), grated peel
• 100 g hazelnuts, ground
• 80 ml rum
• 100 g butter for spreading
• 100 g icing sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

with yeast dough

Finely chop the raisins, candied lemon peel, and candied orange peel and soak in the rum. This is best done the evening before so that the rum is completely absorbed. Otherwise, let it sit for at least 2 hours. If the rum is not completely absorbed, it can be added to the dough. Place the flour, sugar, vanilla sugar, salt, flaked butter, eggs, milk, and yeast in a bowl and mix with a mixer for about 10 minutes until you have a smooth dough. The consistency should be quite runny. Cover the yeast dough and leave to stand in a warm place for about 45 minutes. Place the marzipan in the freezer briefly and then coarsely grate it. Grate the lemon zest. Stir the yeast dough with a spoon, then add the raisins, candied lemon peel, and candied orange peel and stir in. Also mix the marzipan, hazelnuts, and lemon zest into the dough. Place the dough on a deep baking tray and smooth it down. Let it rise for another 15-30 minutes. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake the cake for about 20 minutes, until lightly browned. Don’t overbake, or it will be too dry. Spread the melted butter on the still-hot cake, then dust with powdered sugar. Serve the cake either fresh or cooled. It will keep well and mature over time, like a Stollen.