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1
Make the stollen dough.
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2
Knead all of the ingredients together aside from the butter, fruit, and nuts.
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3
(This is a stiff dough).
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4
Add softened butter to the dough in 3~4 batches and knead it in.
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5
It is done once it stretches well and you can vaguely see your fingers when you stretch out the dough.
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6
Add the dried fruits and nuts after mixing in all of the butter, and knead until they are evenly distributed in the dough.
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7
Roll into a ball.
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8
Tip: I use a commercial stollen dried fruit mix mostly.
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9
If using homemade sugared citrus peels or rum raisin, make sure to pat them dry before using.
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10
Wrap in plastic wrap, and let the dough rise to about twice the size.
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11
(It takes about 2 hours at room temperature).
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12
Roll out the dough on a surface covered in flour, divide into 6 equal portions, and roll out to 18 x 10 cm with a rolling pin.
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13
Divide the marzipan into 6 portions, roll into logs and place it 1/3 on the dough.
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14
Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up.
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15
Proof the dough at 30 C for 20~25 minutes to lightly ferment, and then bake in an oven preheated to 200 C for 35~40 minutes.
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16
Melt butter for the finishing touch while it is baking.
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17
Coat the entire surface with lots of the melted butter to let it sink into the dough.
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18
Coat the entire surface with granulated sugar, sprinkle lots of powdered sugar on the bottom and top, and it is done.
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19
Wrap in plastic wrap to store.
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20
To make raw marzipan (Marzipanrohmasse) from scratch, mix 90g almonds, 90g sugar, and 20g egg together well, gather into one lump.
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21
Refrigerate overnight before using.
