Stollen – with a difference

Ingredients for 2 servings:

• 500 g flour
• 1 cube of yeast
• 150 ml milk, lukewarm
• 150 g butter, soft
• 50 g sugar
• 1 pinch of salt
• 2 tonka beans, grated
• ½ tsp spice mix (Stollen spice)
• 50 g cranberries, dried
• 50 g sour cherries, dried
• 50 g walnuts, roughly chopped
• 50 g macadamia nuts, coarsely chopped
• 50 g pine nuts
• 50 g almond sticks
• 200 g marzipan paste
• 125 g butter, melted
• 200 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

also tastes good to those who don’t like raisins and candied lemon

Make a yeast dough from the dough ingredients and knead until completely smooth. Let it rise for one hour. Lightly toast the walnuts, pine nuts, and almonds. Form the marzipan into two rolls. Knead the risen dough with all the filling ingredients, except the marzipan. Form two stollen and fill each with a marzipan roll. Let the stollen rest on a baking sheet for 20 minutes. Bake at 175°C (top and bottom heat) for about 40 minutes. Immediately after baking, brush the stollen all over with melted butter and cover thickly with powdered sugar mixed with the vanilla sugar. Once completely cool, wrap tightly and store in a cool place.