Port wine – marzipan stollen

Ingredients for 1 servings:

• 300 g prunes, without stones
• 125 ml port wine
• 500 g flour
• 1 pinch of salt
• 125 ml milk
• 4 tbsp sugar
• 1 cube of fresh yeast, 42g
• 200 g butter
• 75 g ground almonds
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 400 g marzipan – raw mass
• 100 g powdered sugar
• 50 g butter, for spreading
• 100 g icing sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Dice the plums. Bring to a boil with port wine in a large saucepan, simmer for about 1 minute, and let cool. Mix the flour and salt. Make a well in the center. Heat half the milk and half the sugar. Crumble the yeast and dissolve it in the well. Pour it into the well and stir it into the pre-dough with some of the flour. Cover and let rise in a warm place for about 15 minutes. Melt the butter. Pour in the rest of the milk. Add the almonds, remaining sugar, vanilla sugar, and lemon zest to the pre-dough. Knead everything with the dough hook of a hand mixer until smooth. Cover and let rise in a warm place for 1 1/4 to 1 1/2 hours. Knead the marzipan and powdered sugar. Roll out between cling film into a rectangle (approx. 25×30 cm). Drain the plums and knead into the dough. Roll out on the flour, also into a rectangle (approx. 25×30 cm). Place the marzipan on top. Roll everything up from the long side and flatten slightly. Fold in two-thirds of the long side. Place the Stollen on a baking sheet lined with baking paper and let it rise for another 45 minutes. Pre-bake in a hot oven on the second rack from the bottom at 200°C for about 10 minutes. Then bake for a further 25-30 minutes at 175°C. Melt the butter and spread 1/3 of the butter over the hot Stollen. Dust with 1/3 of the powdered sugar. Repeat this process two more times. Let the Stollen cool completely.