Filled Christmas Stollen

For the filled Christmas stollen, first boil the milk for the filling in a small saucepan with salt, cinnamon and honey. Stir in grated walnuts and breadcrumbs and simmer over medium heat for 2 minutes. Transfer to cool.

Soak raisins with a little warm water and a dash of rum.

Dissolve yeast in milk, mix with about 100 g flour to form a mushy dough. Dust with a little flour and let rise, covered, at about 30 °C for about 30 minutes.

Add yolks with honey, powdered sugar, vanilla sugar, salt, spices and flavorings and the remaining flour and butter to the dampfl. Work into a smooth dough and incorporate the drained raisins, chopped almonds and the candied fruit into the dough by hand.

Form the marzipan into a roll with a little powdered sugar (approx. 2 cm ø).

Roll out the dough on the floured work surface in a rectangular to oval shape (approx. 20 x 30 cm). Using the dough roller, press a slight indentation on the left and right sides, i.e. cut into thirds, so to speak. Fill one well with half of the cooled nut filling, fill the second well with half of the marzipan roll. Now fold the side with the marzipan to the middle, the side with the nut filling likewise. Press them together to form the classic Stollen shape. Repeat with the second dough. Place the two Stollen on a baking sheet with baking paper or in an oblong, oven-proof baking pan and let rest, covered, for another 30 minutes. Meanwhile, turn the oven on

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