Stollen confectionery

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 30 g yeast
• 1 packet of vanilla sugar
• 200 ml milk
• ¼ tsp salt
• 150 g butter
• ½ lemon(s), untreated, grated peel or a packet of lemon peel
• 1 tbsp rum
• 100 g almonds, chopped
• 50 g candied lemon peel
• 50 g candied orange peel
• 200 g raisins
• 200 g marzipan paste
• 25 g butter, melted, for spreading before baking
• 50 g butter, melted, for spreading after baking
• 100 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Christmas baking

Crumble the yeast into the lukewarm milk and stir with a fork until dissolved. Mix the flour and sugar in a bowl and make a well in the center. Then pour the yeast and milk into the well and use a fork to mix some of the flour with the milk to form a thick dough. Let this starter dough rise in a warm place for 15 minutes. In the meantime, lightly toast the chopped almonds in a pan and finely chop the candied lemon peel, candied orange peel, and raisins. Once the starter dough has risen, add the softened butter (warm it slightly in the microwave if necessary) and the remaining dough ingredients and knead the dough for a few minutes by hand or with a machine. Let the dough rise in a warm place for about 1 hour until it has doubled in size. Knead the dough again to remove any air bubbles. Roll out two sheets of dough just under 1 cm thick and cut them into strips about 5 cm wide. Halving the dough makes rolling out easier. Shape the marzipan into thin rolls, making each roll roughly the same length as the dough strips. Place the marzipan rolls in the middle of the dough strips, then fold the dough strips lengthwise over the marzipan and press down. The top dough should only cover the bottom dough by about 2/3 to create the typical stollen shape. Cut the dough strips into stollen strips, each about 4 cm wide. Place these on baking sheets lined with baking paper. Do not place them too close together, as the stollen will rise a little. Melt 25 g of butter in the microwave or a saucepan and brush the cookies with it. Let the cookies prove for about 45 minutes, then bake in a preheated oven at 175 degrees Celsius for about 15 to 20 minutes, until light brown. Melt 50 g of butter and brush the cookies with the butter while they are still hot. Put the powdered sugar into a sieve and dust the cookies thickly with the powdered sugar.