Stollen recipe german with marzipan

Ingredients
Serves: 20

• 100g currants
• 100g sultanas
• 3 tablespoons rum
• 500g wheat flour
• 1/4 teaspoon salt
• 225ml milk
• 1 cube (42g) live yeast
• 2 packets vanilla sugar
• 1 egg
• 2 egg yolks
• 100g sugar

• 350g butter, softened
• 2 teaspoons baking powder
• 200g finely chopped almonds
• 50g chopped candied orange peel
• 50g chopped candied citron
• 250g marzipan
• 225g icing sugar
• 3 tablespoons kirsch
• flour for shaping
• 2-3 tablespoons white-colored rum

Directions
Prep: 2 hr › Prepare: 1 hr › Additional time: one day soaking › Ready in: one day 3 hr

1. Soak the currants and sultanas with rum and then leave overnight.
2. Sift the flour with salt right into a large bowl and make up a well. Heat 100ml milk until lukewarm, add some live yeast along with a packet of vanilla sugar gradually pour in to the well and blend with part of the flour. Cover the bowl having a moist cloth and permit this to sponge increase in a hot place, about one hour.
3. Inside a food mixer, set the dough hook, make the risen sponge and add some remaining milk, egg,egg yolks, sugar, 250g of butter and baking powder. Mix all of the ingredients throroughly.
4. When the dough is mixed, remove it and put on the gently floured surface. Knead within the almonds, candied orange peel, citron, the currants and sultanas together with your hands before the dough becomes firm. Place the dough inside a gently oiled bowl, cover with moist cloth and then leave to increase again inside a warm spot for about one hour.
5. For that filling: Mix the marzipan with 125g icing sugar and kirsch. Knead after which shape right into a 40 cm lengthy roll.
6. Punch to deflate the dough. On the gently floured surface, shape the dough right into a 40 cm lengthy oblong, ensuring the perimeters are slightly thicker compared to center. Put the marzipan sign in the center. Fold the dough over back and forth regarding this and seal the seams. Put the dough seam side lower onto a wax paper. cover having a moist cloth and refrigerate for half an hour.
7. Preheat oven to 200°C. Convey a small container water at the base floor from the oven. Bake the stollen around the middle rack from the oven for around one hour. Brush the very best 2 or 3 occasions with melted butter to brown it.
8. Remove from oven and awesome on the wire rack. Mix all of those other vanilla sugar, 80 g sugar and rum until sugars are dissolved and pour over the top stollen. Let awesome completely before wrapping the stollen in aluminium foil and store it in awesome place until prepared to consume. Dust with a few more icing sugar before serving.