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Stollen confectionery with marzipan and sultanas


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.

Rapunzel Products

1450075 Candied orange peel without sugar
1201165 Fresh yeast cubes
302160 Sultanas, project demeter
201555 Almond sticks
1400225 Honey marzipan
1400325 Cristallino cane sugar, HAND IN HAND
1200135 Atlantic sea salt fine

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