Christmas Stollen

For the Christmas Stollen, mix the milk, sugar, dry yeast and 80 ml lukewarm water in a bowl. Cover and place the mixture in a warm place for about 10 minutes until it starts to bubble.

Mix the butter and sugar until fluffy. Then mix the egg and vanilla extract. Fold in the egg mixture, cinnamon and all the flour and knead into a smooth dough. Place the dough on a floured work surface and knead well for about 10 minutes to form an elastic dough.

Then place the dough in a bowl greased with a little oil, cover with a damp cloth and let rise for 1 hour and 45 minutes. The volume must have doubled. Then knead the air out of the dough.

Roll out the dough on the work surface to a thickness of 1.5 cm and spread all the fruits on it. Knead well so that all the fruits are well distributed in the dough. Form the dough into a rectangle 18 cm wide and 30 cm long. Then place a strand of the marzipan paste in the middle.

Roll up the dough lengthwise. Line a baking tray with baking paper, place the stollen on it, cover with plastic wrap and let it rise again for 1 hour in a warm place. In the meantime, preheat the oven to 180 degrees. Then bake the Stollen for 40 minutes until golden brown.

Remove from the oven and brush directly with melted butter. For each new layer, let the butter dry again. After the last layer, sprinkle with almond flakes. Bake the Christmas st

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