Dice the plums, bring to the boil with the port wine and simmer for about 1 minute. Remove from the heat and let it cool down. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat about half of the milk and add it together with 2 tablespoons of sugar to the yeast. Mix it with some flour from the edge to a thick mash and let it rise covered in a warm place for about 15 minutes. Melt 200 g butter, remove from heat and add the rest of the cold milk. Let it cool down and add it lukewarm together with almonds, remaining sugar, vanillin sugar, salt and lemon peel to the pre-dough.
Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 1 hour. Knead marzipan and 100 g icing sugar and roll out to a rectangle of approx. 25x30 cm. Put the yeast dough on a floured work surface and knead in the plums. Roll out the dough also to a rectangle of approx. 25x30 cm. Place the marzipan plate on the yeast dough and cut off the excess marzipan. Roll up the dough from the long side. Then give the dough roll the typical stollen shape lengthwise with the edge of your hand and place it on a baking tray lined with baking paper. Cover and let rise for 25-30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes. Then lower the temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen in about 25 minutes. In the meantime melt the remaining butter. Brush the finished Stollen while still hot with butter and dust with the remaining icing sugar.
Roll up the dough from the long side. Then give the dough roll the typical stollen shape lengthwise with the edge of your hand and place it on a baking tray lined with baking paper. Cover and let rise for 25-30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes. Then lower the temperature (electric oven: 175 °C/ gas: level 2) and bake the stollen in about 25 minutes. In the meantime melt the remaining butter. Brush the finished Stollen while still hot with butter and dust with the remaining icing sugar. Repeat this process once or twice. Let the Stollen cool down. Roll out the remaining marzipan (approx. 60 g) on icing sugar and cut out stars as you like. Decorate the stollen with marzipan stars. The Stollen tastes particularly good if it is well wrapped and left to stand in a cool place for 2-3 days. Results in 20-24 slices
Repeat this process once or twice. Let the Stollen cool down. Roll out the remaining marzipan (approx. 60 g) on icing sugar and cut out stars as you like. Decorate the stollen with marzipan stars. The Stollen tastes particularly good if it is well wrapped and left to stand in a cool place for 2-3 days. Results in 20-24 slices
Per disc (22) approx. 1550 kJ/ 370 kcal. E 6 g/ F 18 g/ KH 43 g