Stollen mit Marzipan

Ingredients

• 500 g flour
• 1 cube yeast (42 g)
• 1 EL vanilla sugar
• 125 ml lukewarm milk
• 65 g sugar
• 1 pinch salt
• 0.5 TL lemon zest (unprocessed)
• 1 pinch ground nutmeg flower
• 1 tsp cinnamon powder
• 150 g softened butter
• 100 g ground almonds (peeled)
• 100 g raisins
• 40 g candied citrus peel
• 150 g marzipan base
• 100 g liquid butter (for brushing)
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Add the vanilla sugar and stir smoothly with 3-4 EL milk. Let the pre‑mix rest covered for 15 minutes in a warm, draft‑free spot. Then add the remaining milk, sugar, salt, lemon zest, nutmeg flower, cinnamon, butter and almonds and knead everything into a smooth dough. Let it rise in a warm place for about 45 minutes until doubled in volume.

2. 2.

   Place the dough on a lightly floured surface, add the raisins and finely chopped candied citrus peel and knead again. Roll the marzipan into a roughly 25 cm long roll. Shape the dough into a loaf about 30 cm long, press the middle with your hand edge along its length, then widen it with a rolling pin so the marzipan roll fits well inside. Fold the side parts over and shape into a Stollen. Place on a baking sheet lined with parchment paper. Let rise again for about 15 minutes.

3. 3.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

4. 4.

   Bake the Stollen for about 1 hour, checking with a toothpick.

5. 5.

   Remove from the oven, let cool slightly and brush with liquid butter, then dust heavily with powdered sugar and allow the Stollen to cool completely.