Coconut Stollen

Ingredients

• 200 g sultanas
• 4 tbsp rum
• 600 g flour
• 50 g yeast
• 100 g sugar
• 250 ml milk
• 250 g clarified butter
• 50 g lemon zest
• 50 g orange zest
• 100 g chopped almonds
• 1 tsp grated lemon peel
• 200 g marzipan base
• 100 g powdered sugar
• 1 tbsp rum
• 3 tbsp whipping cream
• 1 tbsp ground hazelnuts
• 1 tbsp ground almonds
• 3 tbsp shredded coconut
• 50 g finely sliced apricots
• 50 g finely sliced plums
• 150 g melted butter
• 150 g powdered sugar

Instructions

1. 1.

   Wash sultanas, drain and drizzle with rum. Sift flour into a bowl. Dissolve yeast with 1 tsp sugar in slightly warm milk, pour into a well. Mix a thick pre‑starter with some flour on the rim. Let rise for 20 minutes.

2. 2.

   Arrange remaining sugar, clarified butter flakes, lemon zest, orange zest, almonds, grated lemon peel and sultanas around the flour edge. Knead everything into a smooth dough, adding the rest of the milk. Let rise for about an hour.

3. 3.

   Combine marzipan, powdered sugar, rum, whipping cream, hazelnuts, almonds, coconut, apricots and plums; shape into a roll.

4. 4.

   Knead the dough again and roll it out into a rectangle. Place the marzipan roll on top, roll up the dough, and form into a stollen shape. Let rise for 15 minutes. Transfer to a greased baking tray. Bake at 180 °C for about 70 minutes. Remove the coconut stollen, brush with butter, and dust with powdered sugar.