Cretzschwitzer Stollen

Ingredients for 1 servings:

• 800 g raisins, fine
• 100 g sugar
• 50 g candied lemon peel
• 50 g candied orange peel
• 400 g almond sticks
• 25 ml rum, 54%
• 2 lemons
• 1 bottle of bitter almond flavor
• 1 kg flour
• 3 cubes of fresh yeast, approx. 126 g
• 125 ml milk, lukewarm
• 50 g sugar
• 200 g sugar
• ½ tbsp salt
• 500 g butter, soft
• 300 g almonds, ground
• 200 g nuts, ground
• 100 g almond sticks
• e.g. marzipan
• Butter, liquid
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 days 3 hours 40 minutes

Place the raisins and sugar in a bowl. Mix the candied lemon peel, candied orange peel, and slivered almonds and grind finely using an almond mill. Add to the bowl. Grate the zest from the lemons and add it to the bowl along with the rum and bitter almond flavoring. Mix everything together and let it sit for three days. On the day of preparation, sift the flour into a large bowl and form a floured border. Make a yeast dough with yeast, warm milk, and sugar. Let the dough rise for about an hour. Knead the yeast dough with sugar, salt, butter, almonds, nuts, and the previously prepared raisin mixture until you have a smooth dough. Knead in more flour if necessary. After letting it stand for half an hour, form 6 small or 4 larger stollen and place them on one or two baking sheets lined with baking paper, leaving enough space between them. If desired, place a strand of marzipan into the formed stollen dough. Bake in an oven preheated to 170°C (340°F) on the middle rack for approximately 30 to 40 minutes. Allow the finished stollen to cool. Wrapped in aluminum foil, they will keep for several months. Brush the stollen with melted butter and dust with powdered sugar before eating.