for 2 pieces

To soak

50 g	dark sultanas
50 g	light sultanas
50	shelled almonds, finely chopped
3 tbsp	rum

Starter dough

500 g	white flour
½ dl	milk
3 tbsp	sugar
½ cube	yeast (approx. 20 g, crumbled

Dough

75 g	sugar
1	organic orange, use grated zest only
1	organic lemon, use grated zest only
1 tsp	bourbon vanilla powder
1 tsp	salt
¼ tsp	ground cardamom
¼ tsp	cinnamon
¼ tsp	ground cloves
a little	nutmeg
1 ¾ dl	milk
120 g	butter, soft, cut into pieces

To shape

80 g	almond paste
60 g	butter, melted

To bake

icing sugar *-*

How it's done

To soak

Place the sultanas, almonds and rum in a bowl, cover and leave to soak for approx. 2 hrs.

Starter dough

Place the flour in a bowl and create a well in the centre. Pour the milk, sugar and yeast into the well, mix in a little of the flour to create a thin paste, leave to stand for approx. 30 mins.

Dough

Add the sugar to the flour along with all the other ingredients up to and including the nutmeg, mix. Add the milk and butter, knead to form a soft, smooth dough, cover and leave to rise for approx. 3 hrs. Knead the soaked sultanas and almonds into the dough in batches.

To shape

Divide the dough in half. Roll into two ovals approx. 3 cm thick. Shape the marzipan into two long rolls, place in the middle of the two ovals. Fold over ⅔ of the dough and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 30 mins., brush with ⅓ of the butter.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with ⅓ of the butter and return to the oven for approx. 15 mins. Remove, brush with the remainder of the butter, leave to cool on a rack. Dust the stollen with icing sugar.

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