- For the dough
- 100 grams Apricots
- 250 grams Raisins
- 100 grams diced Candied orange
- 8 tablespoons rum
- 350 grams Pastry flour
- 1 packet Dry yeast
- 75 grams Sugar
- 1 packet Vanilla sugar
- 1 teaspoon oragnic Oranges (zested)
- 2 teaspoons Christmas stollen
- 1 pinch Salt
- 100 milliliters lukewarm Milk
- 125 grams Margarine (or butter)
- 125 grams Quark
- 100 grams sliced Blanched hazelnuts
Mince apricots and mix with raisins and candied orange peel. Soak in rum and let sit overnight.
Knead flour, yeast, sugar, spices, salt, milk, fat and quark into a dough. Cover and let rise in a warm place. Knead in soaked fruits and hazelnuts knead.
Divide dough and marzipan each in 6 parts and shape each into a roll, about 20 cm (approximately 8 inches) long. Press 1 marzipan roll into each dough roll and shape dough around marzipan.
Shape each roll into a star and place on a baking sheet lined with parchment paper. Press ends well and let rest for about 30 minutes. Bake in an oven preheated to 180°C (approximately 350°F) for 40 minutes. Remove and brush with butter and dust with powdered sugar. Serve warm or at room temperature.