Rum-Stollen

Ingredients

• 150 g raisins
• 75 g currants
• 50 g chopped almond kernels
• 50 g finely chopped lemon zest
• 50 g finely chopped orange zest
• 50 ml rum
• 4 drops bitter almond aroma
• 1 vanilla bean (scraped seed)
• 1 tsp grated lemon peel
• 1 tsp grated orange peel
• 42 g yeast (1 cube)
• 50 g sugar
• 100 ml lukewarm milk
• 300 g flour (Type 550)
• 50 g marzipan paste
• 2 Eggs
• 125 g soft butter
• 0.5 tsp Salt
• 200 g flour (Type 405)
• 1 tsp butter (for the tray)
• 200 g liquid butter (for brushing)
• sugar (for sprinkling)
• 125 g powdered sugar (for dusting)

Instructions

1. 1.

   Mix filling ingredients well and let rest covered overnight.

2. 2.

   For the dough, combine crumbled yeast with sugar and milk until dissolved. Add 200 g sifted flour (Type 550) and knead into a smooth dough using an electric hand mixer. Dust this pre-dough with flour, cover, and leave in a warm place until surface shows cracks (about 20 minutes).

3. 3.

   Cut marzipan small, mix with eggs, soft butter, and salt. Combine the remaining flours and fold into the marzipan mixture to form a smooth dough. Finally knead in soaked, drained fruits. Dust dough with flour and let rise covered for 1 hour until doubled.

4. 4.

   Preheat oven to 180°C (convection) and grease baking tray with butter.

5. 5.

   Roll dough to about 20 x 30 cm. Score the rolled dough lightly on one third width with heel of hand, fold narrower side over wider side inward, press gently.

6. 6.

   Place loaf on prepared tray, shape slightly (or use a stollen mold), cover and rest another 20 minutes. Then bake for ~60 minutes. After about 20 minutes, brush with liquid butter, continue baking, then brush again after another 20 minutes.

7. 7.

   After total ~60 minutes of baking, check doneness (probe test). Brush remaining liquid butter, cool on wire rack. Dust half powdered sugar. Wrap in foil and let rest overnight.

8. 8.

   Serve by unwrapping Rum-Stollen, dusting lightly with fresh powdered sugar.