For the marzipan filling
- 100 g semolina
- 120 g melted butter
- 300 g icing sugar
- 4 tbsp ground almonds
- 10 drops almond extract
- 6 tbsp milk
For the dough
- 1 kg flour
- 60 g fresh yeast
- 250 g butter
- 500 ml whole milk
- 150 g fine sugar
- 1 1⁄2 tsp fine salt
- 350 g currants
- 30 g candied lemon peel and orange pieces
- 50 g mix of chopped nuts and almonds
- 200 ml rum or honey schnapps
- icing sugar for decoration
- For the marzipan filling: mix the ingredients together and let sit overnight in a covered bowl.
- Steep the currents, candied lemon peel and nuts in rum or honey schnapps for 1 hour.
- Sift the flour into a large bowl. Form a depression in the centre and crumble the yeast into it, sprinkle 1 tablespoon sugar over the yeast and sprinkle salt over the top of the flour.
- Pour 2 tablespoons of the lukewarm milk over the yeast. Let the mixture rise in a warm place for about 30 minutes.
- Melt the butter in the rest of the lukewarm milk, add to the yeast.
- With dough hooks, knead the dough from the inside out to make a nice-looking yeast dough, let rise again until doubled in volume.
- On a floured surface, knead the dough with your hands, working in the currants and nuts at the same time.
- Divide the dough into two portions, roll out flat, and spread the marzipan mixture over them. Form into stollen shapes and let rise in the oven at 30°C. Bake for 45-50 minutes at 180°C.
- Remove from the oven and brush on melted butter with a pastry brush. Let cool, then sprinkle with icing sugar. Will keep for about a month.
Recipe : Berthe Elsen-Melkert