Marzipanstollen

For Marzipanstollen, cut the dried apricots in half. Mix all ingredients for the fruit mixture and leave to stand for at least 12 hours. Stir in between so that all fruits can absorb the rum.

For the dough, mix the dry ingredients. Dissolve the yeast in the lukewarm milk. Mix all ingredients and knead vigorously for about 10 minutes. Let rise for 1/2 hour. Knead the fruit mixture into the dough.

Roll out the dough into a rectangle (about 40 cm wide). Divide the marzipan into 3 equal parts and roll into sticks equal to the length of the dough. Place 2 marzipan sticks on top of the dough and fold the dough in from the top and bottom toward the center so that the marzipan sticks are individually wrapped. Then place the third marzipan stick in the center and fold the dough in again.

Place on the baking tray with the “seam” facing down and let rise for 1/2 hour. Meanwhile, heat the oven to 195 °C. After rising, bake the Stollen for about 30 minutes.

While still hot, brush the marzipan stollen with butter and roll in powdered sugar.

Preparation Tip:

Marzipanstollen is a delicious Christmas pastry.

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