Fruit stollen

fruit

• 1200 g sultanas
• 135 g candied orange peel
• 135 g candied lemon peel
• 180 g almond slivers
• 150 g rum 38°
• 150 g white wine

Stollen dough

• 300 g whole milk
• 100 g yeast
• 500 g wheat flour type 550
• 480 g of branded butter
• 100 g raw marzipan mass
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• 110 g sugar
• 12 g salt
• 24 g lemon zest
• 20 g stollen spice mix (BRAUN)
• 1 vanilla bean, 1 egg
• 1 Ei
• 700 g Weizenmehl Typ 550

Steps

1. Mix the raisins, candied orange peel, candied lemon peel, almonds, rum, and white wine well and let it stand covered in a warm place overnight.

2. For the yeast starter – dissolve the yeast in lukewarm milk.
   
   Main dough:
   Combine the yeast starter with all the other ingredients (except the fruit) and knead for 8 minutes with a spiral dough hook (speed 1) until a smooth dough is formed.

3. Let the dough rest for 20 minutes.

4. Briefly mix in the fruit mixture.

5. Divide the dough into three portions (3 x 1,350 g) and shape them into loaves.

6. Let the dough rest for 10 minutes.

7. After baking, immediately brush with melted butter and generously sprinkle with sugar.