Marzipan Mini Stollen

INSTRUCTIONS

• 1
  Rinse the golden raisins, place them in a sealable jar, pour rum over them, and let them marinate for 8 hours.
• 2
  Chop the almonds coarsely, take 50 g and mix them with the marinated raisins, orange, and lemon candied peel. Tear the marzipan into smaller pieces.
• 3
  Warm the milk until lukewarm, dissolve the sugar and yeast in it. Sift 150 g of flour and mix with cinnamon and a pinch of salt. Add the milk with yeast, egg yolk, and work into a sticky dough. Let it rest for 30 minutes in a warm, draft-free place.
• 4
  Incorporate the marzipan with the remaining flour into the lightly risen dough, then add 100 g of softened butter, and finally the raisins with candied fruit. Let the dough rise again for 30 minutes.
• 5
  Spoon pieces of the risen dough about the size of a walnut, dip one side of each piece into the almonds, and place it (almonds up) on a baking sheet lined with parchment paper. Let rise again on the sheet for 15 minutes.
• 6
  Bake for 12 to 15 minutes in an oven preheated to 180°C with a fan. During baking, melt the butter and immediately brush the mini stollen with it after baking. Let cool and dust with powdered sugar.
• 7
  You can store them in a sealed container for up to a week.