Rinse raisins with cold water. Mix raisins, apricots, sugar syrup and champagne and leave to soak overnight. Sieve the flour into a bowl, press the depression into it. Warm 50 ml of milk lukewarm, crumble yeast into it and dissolve while stirring. Stir in 10 g sugar. Pour into the flour bowl and mix with a little flour from the edge to the pre-dough.
Cover and leave to rise in a warm place for about 30 minutes. Meanwhile roast the almonds in a pan without fat until golden brown, take them out. Warm 75 ml milk lukewarm. Add 30 g sugar, vanilla sugar lukewarm milk, 100 g butter, egg yolk and salt to the pre-dough. Knead vigorously with the dough hook of the hand mixer. Drain and knead raisins and apricots. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough well again. Roll out the dough piece to a longish, oval flat cake. Fold over approx. 1/3 of the long side to the middle, fold over the other long side and form into stollen with the edge of your hand. Place on a baking tray lined with baking paper.
Cover and leave to rise in a warm place for about 30 minutes. Knead the dough well again. Roll out the dough piece to a longish, oval flat cake. Fold over approx. 1/3 of the long side to the middle, fold over the other long side and form into stollen with the edge of your hand. Place on a baking tray lined with baking paper. Leave to rise again for another 20 minutes. Bake the stollen in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. Remove the stollen from the oven. Melt 100 g butter and immediately coat the stollen with a third of it, dust with icing sugar. Repeat the process until the melted butter and icing sugar is used up
Leave to rise again for another 20 minutes. Bake the stollen in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30-40 minutes. Remove the stollen from the oven. Melt 100 g butter and immediately coat the stollen with a third of it, dust with icing sugar. Repeat the process until the melted butter and icing sugar is used up
waiting time 13 1/2 hours