Small Whole Wheat Stollen

Ingredients

• 200 g Whole Wheat Flour
• 80 g wheat flour
• 1 pinch salt
• 1 cube fresh yeast
• 120 ml lukewarm milk
• 60 g sugar
• 150 g marzipan core
• 80 g liquid butter
• 100 g Ground Almonds
• 50 g chopped almonds
• rum flavoring
• bitter almond flavoring
• 1 tsp ground nutmeg flower
• 1 tsp cardamom
• 1 pinch Ground cinnamon
• 1 egg
• 150 g raisins
• butter (for the pan)
• flour (for the pan)
• 100 g liquid butter
• 6 tbsp sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix the two flours with salt, place in a bowl, press a well in the center, crumble yeast into it and stir with 1 tbsp sugar and 3 tbsp lukewarm milk. Sprinkle a little flour on the edges and cover; let rise in a warm, draft-free spot for about 30 minutes.

2. 2.

   Cut the marzipan into small cubes.

3. 3.

   Add butter, almonds, remaining sugar, milk, flavorings, spices and egg to the pre‑mix and knead with hands or an electric hand mixer until smooth. If too wet, add more flour; if too dry, add a bit more lukewarm milk. The dough should release from the bowl edges. Cover and rest another 45 minutes. Then fold in marzipan and raisins, shape into two stollen, place in buttered molds, let rest 15 minutes, then bake at 180 °C for about 45 minutes.

4. 4.

   Immediately remove from the mold, brush several times with melted butter, sprinkle sugar, cool, dust with powdered sugar, slice and serve.