- For the filling
- 250 grams raisins
- 75 grams Currants
- 50 grams chopped almonds
- Candied lemon (50 grams, minced)
- candied orange (50 grams, minced)
- 5 centiliters Rum
- 8 drops Almond extract
- Vanilla bean
- Lemon peel (2 teaspoons)
- Orange peel (2 teaspoons)
- For the dough
- 100 milliliters lukewarm milk
- 50 grams sugar
- 1 cube Yeast (42 grams or 1.5 ounces)
- 300 grams all-purpose flour
- 200 grams Whole wheat flour
- 50 grams Marzipan
- 2 eggs
- 250 grams softened butter
- butter (for greasing)
- 10 grams salt
- 5 grams Stollen spice
For the filling: The day before baking, combine all filling ingredients, cover and let sit overnight.
For the dough : Dissolve yeast and sugar in milk. Add 200 grams (approximately 7 ounces) of sifted flour and knead into a smooth dough. Dust dough with flour, cover and let rise in a warm place until dough surface cracks.
Knead remaining types of flour into dough, then add chopped marzipan, eggs, butter, salt and stollen spices. Knead in soaked fruits. Dust dough with flour, cover and let rest for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Grease a baking sheet with butter.
Shape dough into a loaf. Place on a baking sheet and let rest for 15 minutes.
Bake for 1 hour.
Remove and let rest for about 10 minutes. Then brush with about 100 grams (approximately 3.5 ounces) of melted butter and sprinkle with a little sugar.
Brush bread with remaining melted butter and let cool. Then dust with powdered sugar, wrap in foil and let rest overnight.
The next day, remove excess sugar and brush with a bit more melted butter. Dust with remaining powdered sugar and wrap in aluminum foil. Store for up to 2 months, or slice and serve.