Sort ingredients
deutchefreulein
QR Code
Listen
Pdf
Soak raisins + candied peel with rum for 1–2 hours (best overnight).
Drain — do not rinse.
Mix flour, sugar, yeast, milk, eggs, vanilla, salt, spices.
Add soft butter + almonds.
Knead briefly — dough should stay heavy and uneven.
Rest 45–60 min (it won’t rise much).
Flatten dough, fold fruit in by hand.
Divide into 2 pieces.
For each piece: form an oval, roll one long side thin, press a ridge into the thicker side with your hand, fold thin flap over to create the Stollen shape.
Add marzipan log to one Stollen before folding.
Bake at 180°C / 350°F for 50–60 min.
While hot: brush with melted butter + coat in fine sugar.
Cool fully, then cover in powdered sugar.