Thuringian Christmas Stollen

Put the flour in a suitable bowl and make an indentation in the center. Crumble the yeast and stir with 1 tbsp. sugar and a little lukewarm milk and form in the bulge. Let this dampfl rise in a warm place for about 20 minutes. Then put butter in flakes on the flour rim. Add rum, salt, lemon zest, almond kernels and remaining sugar and knead to a dough. While doing this, gradually add the remaining milk until the dough is nice and smooth. Let the dough rise for 1 hour with the lid closed. Later knead in raisins, candied lemon peel and candied orange peel and let rise for another 20 minutes. Form the marzipan into a roll. Roll out the stollen dough a little level and place the marzipan roll in the middle. Therefore, fold the dough around and shape it into a wedge. Place the Stollen on a baking tray lined with parchment paper and bake in the oven heated to 180 °C for about 50 to 60 minutes. While still warm, brush the stollen with the softened butter and sprinkle it thickly with vanilla sugar and powdered sugar.

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