Marzipan Raisin Stollen

Juicy yeast stollen with a filling of marzipan and raisins, brushed on the outside with melted butter and dusted with powdered sugar. A classic bake for holidays and cozy afternoons.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 500 g plain flour (Type 405)
• 250 ml milk
• 42 g fresh yeast
• 80 g sugar
• 125 g soft butter
• 1 pc egg (size M)
• 1 pinch salt
• 1 pc untreated lemon (zest)
• 150 g raisins
• 200 g marzipan paste
• 30 g butter for brushing
• 50 g powdered sugar

Method

1. Pour warm water over the raisins in a small bowl and let them soak for about 15 minutes, then drain them.
2. Warm the milk slightly until lukewarm. Stir the yeast into it with 1 tsp sugar and 2 tbsp flour and let it stand warm for 10 minutes, until the mixture foams.
3. Put the remaining flour with the remaining sugar, the egg, the soft butter, the salt and the lemon zest into a large bowl, add the yeast mixture and knead everything for about 10 minutes into a smooth, elastic dough.
4. Cover the dough and let it rise in a warm place for about 60 minutes, until it has noticeably increased in size.
5. Divide the marzipan paste into small pieces, knead it with the drained raisins into a mass and shape it into an elongated roll.
6. Roll the dough out on a floured work surface into an elongated oval of about 40 x 25 cm and place the marzipan roll in the center.
7. Fold the sides of the dough over so that the filling is completely enclosed, and place the stollen seam-side down on a baking sheet lined with parchment paper.
8. Let the stollen rise under a cover for another 25 minutes.
9. Preheat the oven to 180 °C conventional heat and bake the stollen for about 35 to 40 minutes until golden brown.
10. Melt the butter for the glaze and brush the still-warm stollen generously with it, then dust with powdered sugar and let it cool completely.