Stollen confectionery with marzipan and sultanas

Method

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 minutes. 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 30-45 minutes 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 minutes 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.