How to make
The raisins are soaked in rum for about an hour. In a suitable bowl, mix the warmed milk, sugar, yeast, salt and 5 tbsp. of flour. Stir well and set the bowl aside, so that the yeast can activate.
The flour is sifted. Add salt, sugar, the aromatic spices and vanilla. Make a well in the middle of the flour and pour the mixture with the yeast and the softened butter into it. Knead a medium hard dough.
It is then transferred onto the floured surface and it is spread out by hand. The strained raisins, candied fruit and fruit peels are added. Knead once again to distribute everything evenly. Transfer the dough into a bowl, cover it with a towel and leave it to rise in a warm place until it doubles in volume.
Once it has risen, it is rolled out into a rectangular crust on a floured surface. Distribute the marzipan, that's cut into pieces, in the middle of the dough. Fold the dough from one end to the other so that it covers the marzipan. Place the dough in a baking pan covered with baking paper, cover it with a towel and leave it to rise for another 30 minutes.
The stollen is baked in a preheated oven at 360°F (180 degrees) for about an hour. Once the stollen is ready and it is removed from the oven, while it's still hot, spread it with butter and sprinkle it with powdered sugar. From these ingredients, one stollen or two smaller ones can be made.
