Christmas Stollen Fruit Bread with Coconut and Marzipan

Put the flour in a mixing bowl and make a well. Crumble the yeast and mix it with 2 tablespoons of warm milk. Pour into the well in the flour, mix with a little flour and let rise for 10 minutes.

In the meantime, finely chop the dried fruit for the filling. Process with the ground almonds, hazelnuts, coconut flakes, marzipan, orange juice, cream, cinnamon and orange flavor to a smooth mass. Set aside, covered.

Add the remaining milk, sugar, egg, coconut flakes, butter, cinnamon and clove powder to the flour and knead a smooth dough. Cover and let rise in a warm place for about 1 to 1 1/2 hours until the amount of dough has almost doubled.

Knead the yeast dough again and roll it out into a square on a lightly floured surface. Spread the filling evenly over it and smooth it out, then roll up the dough. Press the edges well and smooth, shape the ends a little and smooth them out. Place on a baking sheet lined with baking paper. Cover and let rise for another 15 minutes in a warm place.

Preheat the oven to 190 degrees (top and bottom heat). Roast the remaining 100 g coconut flakes in a pan without oil and allow to cool.

Place a bowl of warm water on the bottom of the oven (it creates a nice crust). Bake the Stollenbrot on the middle rack for approx. 40-45 minutes, then take it out of the oven and immediately brush it all over with the melted butter. Sprinkle with the toasted coconut flakes and powdered sugar and let cool.

Tastes delicious with coffee, pure for me, with a little butter for my husband :-). Have fun baking and enjoying.