Mix the flour and salt, place in a bowl and make a depression in the middle. Crumble yeast into it. Add about 1 tablespoon of sugar and half of the milk. Mix yeast and milk with some flour.
Covered with the pre-dough and leave to rise in a warm place for 20 minutes. Melt the fat at low heat. Add the remaining milk, sugar, vanillin sugar and orange peel to the pre-dough. Knead with the dough hook of the hand mixer until the dough is smooth and shiny.
Then cover and let it go for 20-30 minutes. Cut the candied oranges into fine cubes. Roll out dough on a floured work surface 2-3 cm thick oval. Spread the candied oranges, almonds and candied orange peel on top.
Press well into the dough. Beat the edges of the dough inwards so that the fruit is covered. Carefully roll out again into an oval. Knead marzipan with orange liqueur and orange flavour, form into a long roll.
Use the cake roll to press a depression in the middle of the yeast dough. Put the marzipan roll in it. Turn over a long side of dough and press it down so that the filling is just covered. Press the other side also slightly towards the middle until the typical stollen shape is created.
Line baking tray with baking paper. Place the stollen on top. Leave to rise again for about 15 minutes. Put into the preheated oven (electric cooker: 225°C/ gas: level 4). Then switch the temperature down (electric oven: 175°C/ gas: level 2) and bake the stollen for 50 to 60 minutes.
If necessary, cover with foil in between. Leave to rest for 10 minutes in a switched-off oven. Melt the butter and brush the still warm stollen with it several times. Sprinkle thickly with icing sugar. Wrap in aluminium foil and leave to soak for at least a few days.
Results in 30 slices.