Marzipanstollen

Time

Preparation time: 30 min.
Cooking or baking time: 1 hr.
Total preparation time: 3 hours

I baked my first marzipan cake today and I think he did it very well. But I can only say that in 14 days, when I cut the tunnels and try.

(For two large galleries)

1 kg Wurzener Stollenmehl (goes also wheat flour 405)
100 g of fresh yeast (or 2 sachets of dry yeast)
300 ml of milk
200 g of sugar
450 g of butter
grated lemon zest (about 2 heaped teaspoon)
10 g salt
400 g raisins (sultanas)
200 g chopped almonds (or planed)
200 g marzipan raw material alternatively / additionally 30 g bitter almonds (peeled)
100 g of citric and orange pulp
125 g powdered sugar
2 pck vanilla sugar
1 vial of Rumaroma
1 egg

Put 1/4 liter of lukewarm milk in a bowl, crumble in yeast, add 2 teaspoons of sugar and 3 tablespoons of flour, stir well and place in a warm place for 30 minutes. (I heat the oven to 50 ° and put bowl in there).
Then add remaining flour, salt, sugar, milk and 400 g of butter and knead.
Then add raisins, lemon peel, almonds, powdered sugar, rum flavor and the egg, knead again well.
Knead the dough with your hand and form into a bale.
Let it rest for 45 minutes and knead it vigorously one last time. Form 2 studs and let them rest for another 30 minutes.
Then the lobes on a greased baking sheet or laid out with baking paper, bake about 60 minutes at 180 ° top and bottom heat.
Lay the lugs on aluminum foil (carefully, so that they do not break) and spread with the remaining liquid butter and sprinkle immediately with powdered sugar and immediately wrapped in aluminum foil.
Approximately Let cool and dark for 10 to 14 days, then he is ready for Christmas "for nibbling". Then the stud should look like the top of the picture. Good succeed!