Marzipan Mini Stollen

INSTRUCTIONS

• 1
  Rinse the raisins, place them in a sealable jar, pour rum over them, and let them marinate for 8 hours.
• 2
  Roughly chop the almonds, set aside 50 g, and mix them with the marinated raisins, candied orange peel, and candied lemon peel. Tear the marzipan into smaller pieces.
• 3
  Heat the milk until lukewarm, dissolve the sugar and yeast in it. Sift 150 g of flour and mix it with cinnamon and a pinch of salt. Add the milk with yeast, egg yolk, and knead into a sticky dough. Let it rest for 30 minutes in a warm place without drafts.
• 4
  Knead the marzipan with the remaining flour into the lightly risen dough, then 100 g of softened butter, and finally the raisins with candied fruit. Let the dough rise again for 30 minutes.
• 5
  From the risen dough, spoon out pieces about the size of a walnut, dip each piece on one side into the almonds, and place it (almonds facing up) on a baking sheet lined with parchment paper. Let it rise again on the baking sheet for 15 minutes.
• 6
  Bake for 12 to 15 minutes in an oven preheated to 180°C with a fan. While baking, melt the butter and immediately after baking, brush the mini stollen with it. Let cool and dust with powdered sugar.
• 7
  You can store it in an airtight container for up to a week.