Marzipan Mini Stollen

Rinse the raisins, place them in a sealable jar, pour rum over them, and let them marinate for 8 hours.

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.

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, draft-free place.