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Marzipan Stollen

200 g sweet almond paste
100 g confectioner sugar
2 cl Kirsch
125 g chopped almonds

800 g flour
50 g fresh yeast
1/4 l lukewarm milk
150 g butter
150 g sugar
50 g lard
1/8 l whipping cream
pinch salt
pinch cardamom
pinch allspice
pinch cinnamon
100 g golden raisins
50 g currants
80 g candied orange peel, cut into small dice
80 g candied lemon peel, cut into small dice

little flour for forming the dough
butter for greasing the sheet

150 g butter
3 tbs. sugar
100 g confectioner sugar.

Knead together all ingredients for the filling.

Sieve the flour into a bowl, make a hollow in the middle of the
flour and give into this hollow the yeast broken into small pieces.
Add to the yeast a little of the sugar, some milk and a little of
the surrounding flour.

Cover the whole affair with a towel and let the yeast proof for
about 15 minutes. Dissolve butter and lard in the remaining milk
and let cool down until handwarm. Add this mixture plus all other
ingredients( except the raisins and currants) to the dough, knead
very well, give the dough into a bowl, cover it with a towel and
let it proof at a warm place until the dough has gained double
size. Wash raisins and currants, dry them with a towel and knead
them under the risen dough.

Roll out the dough by means of a rolling pin to a rectangular size,
leaving one of the long sides a little thicker. Make a long roll
of the almond paste matching about the length of the rectangle and
place it in the middle of the dough. Now fold the thicker part of
the dough over the almond paste roll and press together with your
hands the seams of the dough. Use the side of your hand to press
the dough to the almond paste roll.Place the Stollen on a well
greased baking sheet and let it proof for another hour.

Preheat the oven to 300=B0 F. Bake the Stollen in the lower part
of the oven for about 60 to 70 minutes. Ten minutes before the end
of the baking brush the Stollen frequently with the butter , adding
sugar afterwards. When the Stollen is done, sieve the confectioner
sugar over it while the Stollen is still warm so that it will stick
to the sugar-butter layer. After cooling off, the Stollen should
be wrapped into cellophane paper. Close both ends of the paper with
red ribbons to let it look nice for X-mas. Let it rest for at least
four weeks before eating it. Store it in a cool and dry place (not
in the refrigerator).


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