For approx. 60 pieces

Ingredients:

• 150 g raisins
• 100 g candied orange peel, finely chopped
• 100 g almonds, chopped
• 50 ml rum or apple juice

Ingredients for the dough:

• 550-570 g wheat flour type 405
• 50 g sugar
• 2 tsp stollen spice
• 120 ml milk (lukewarm)
• 1 cube of yeast (room temperature)

Ingredients for the butter-almond mixture:

• 200 g butter (room temperature)
• 125 g powdered sugar + 25 g
• 25 g chopped almonds
• 2 tbsp amaretto

Ingredients for finishing:

• 300 g butter
• 300 g powdered sugar
• Flour for the work surface
• Butter + flour for the trays

Pour the rum (or apple juice) over the raisins, candied orange peel and almonds in a small bowl, cover and leave to infuse.

For the doughMix the flour, sugar and Stollen spice in a large bowl and make a well in the middle. Pour in the milk and crumble in the yeast. Mix the milk with the yeast using the handle of a wooden spoon, cover and leave to rise for 15-20 minutes.

Meanwhile the Butter-almond mixture Prepare the cake. To do this, cream the butter with 125 g powdered sugar. Finely grind the almonds with 25 g powdered sugar in a blender, add the Amaretto and mix.

Add the almond mixture to the butter mixture and mix well.

Add the pickled fruit and almonds and the butter-almond mixture to the dough (yeast mixture) and knead everything well. Cover and leave to rise in a warm place for 1 hour.

During this time, preheat the Merklinger to approx. 180-200°C.

On a lightly floured work surface, shape the dough into 3 cm thick rolls and cut off 3 cm at a time using a pastry cutter. Place the confectionery on greased, floured baking trays with some space between them, cover and leave to rest for another 20 minutes. Bake the stollen confectionery in the Merklinger for 15-20 minutes.

During this time, add the butter to the Finish Melt the confectionery. Pour the powdered sugar into a shallow bowl. Turn the still hot confectionery in the butter and roll in powdered sugar. Leave to cool on a rack and allow to marinate in an airtight container for at least 2 weeks.