Marzipanstollen

For the marzipan stollen, combine all ingredients for the fruit mixture in a bowl.

Cover with plastic wrap and leave to stand overnight at room temperature.

For the dampfl, heat the milk slightly, dissolve the yeast and honey in it, put it in the food processor and add the flour. Put the lid on and leave to rise in a warm place for half an hour.

Then add the grated lemon and orange peels, the flour, the eggs and a pinch of salt and knead with the dough hooks of the food processor (or mixer) until a dough is formed, adding the softened butter piece by piece.

Knead until the dough becomes silky and pulls well away from the sides of the bowl.

Incorporate the fruit mixture. Form the dough into a ball, dust with flour and let rise for an hour with the lid closed.

Divide the dough into two portions, let rest again in the refrigerator for 20 minutes. Then roll flat to the desired length, using a pasta walker to press one side flat, the other side thick.

Preheat the oven to 200 degrees.

Knead the marzipan with orange liqueur, divide into two portions, arrange each into a stick and place on the center of the dough.

Roll up so that the thick side is over the thin. Gently press down and place on the baking sheet lined with parchment paper.

Let the stollen rest for another 10 minutes – be sure to keep to these times to prevent the dough from cracking,

Preparation Tip:

The amount is enough for 2 Marzipanstollen á 80 g

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