Fine marzipan stollen

Ingredients

Directions

1. 1

   Put flour, sugar, vanillin sugar and 200 g butter in a mixing bowl. Warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Add the yeast milk to the flour mixture and knead everything into a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise in a warm place for about 50 minutes. Meanwhile grate 150 g marzipan. Roughly chop the pistachios. Dice the apricots. Mix marzipan, almonds, apricots and pistachios. Knead the dough again and roll out to a square (30 x 30 cm) on a floured work surface.

3. 3

   Spread the marzipan mixture evenly on top. Roll up the dough and form into a stollen. Place the Stollen on a baking tray (32 x 39 cm) lined with baking paper, cover and let them rise again for about 30 minutes.

4. 4

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Melt 150 g butter. Remove the stollen from the oven and place on a grid. Immediately spread some of the melted butter on the stollen and dust with icing sugar.

5. 5

   Repeat the process until butter and icing sugar are used up. To decorate, roll out 50 g marzipan on some icing sugar and cut out stars. Dust with cocoa and decorate the stollen with the stars.