Insert Sultanas, candied orange peel and almonds in rum for 2 hours. Mix flour, sugar and cinnamon. Add the yeast, stir gently with milk and cover in a warm place for about 15 min. Beat the butter with 60 g of powdered sugar and stir in the marzipan. Then add salt, the marzipan butter mixture and pickled fruits and knead together to a smooth dough.
Cover yeast dough with a warm cloth and leave to rise in a warm place for another 120 min. until the volume has doubled. Preheat the oven to 200 ° C. Form finger-thick rolls from the dough and cut 2-3 cm pieces. Place the pieces at a distance of 2 cm on a baking sheet lined with baking paper. Cover and let it rise for another 10 minutes, then bake for 10-15 min. until golden brown. In the meantime, melt the butter in a saucepan and pour over the baked confectionery. Finally, sprinkle the confectionery with icing sugar several times in succession.
Tip: The longer the confectionary pervades in an airtight can, the more aromatic it becomes.
- 125 g Rapunzel sultanas
- 50 g Rapunzel candied orange peel without sugar
- 40 g Rapunzel almond sticks
- 20 ml of rum
- 250 g flour
- 20 g Rapunzel Cristallino cane sugar
- 1 tsp cinnamon
- ½ cube Rapunzel fresh yeast cubes
- 65 ml lukewarm milk
- 100 g of butter
- 200 g of powdered sugar
- 30 g Rapunzel honey marzipan
- 1 pinch Atlantic sea salt
- 150 g butter