Christmas Stollen – Confectionery

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 100 g sugar
• 1 packet of vanilla sugar
• ¼ tsp salt
• ½ lemon(s), grated peel
• 200 ml milk
• 150 g butter
• 1 tbsp rum
• 100 g almonds, chopped
• 50 g candied lemon peel
• 50 g candied orange peel
• 250 g raisins
• 200 g marzipan
• Powdered sugar, for rolling out
• 25 g butter, melted
• 75 g butter, melted
• 100 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

for 60 pieces

Mix the flour with the dry yeast. Add the sugar, vanilla sugar, salt, and lemon zest and mix everything together. Heat the milk and butter in a saucepan until the butter has melted, then pour it into the bowl, add the rum, and knead everything well into a dough. Knead the almonds, candied lemon peel, and candied orange peel into the dough, cover the bowl again, and let it rise for about 45 minutes. Knead the dough briefly again, then add the raisins and knead everything well. Cover the dough and let it rise again in a warm place for about 30 minutes. Then divide the dough in half and roll each half out to about 1 cm thick (halving makes rolling out easier). Cut 5 cm wide strips from the Stollen dough. Roll out the marzipan to about 0.5 cm thick. Use the sifted powdered sugar as a base (like flour for regular dough). Cut the marzipan into about 0.5 cm thick strips. Place marzipan strips in the center of the dough strips, press down, and press the stollen dough together by 2/3 over the marzipan to create the typical stollen shape. Cut the dough strips into stollen pieces approximately 3-4 cm wide. Place them on a baking sheet lined with baking paper and brush with 25 g melted butter. Let them rise for approximately 45 minutes. Then bake in a preheated oven at 175°C for approximately 20 minutes, until light brown. Immediately after baking, brush the stollen with melted butter and sift a thick layer of powdered sugar over the top.