To macerate the day before
- 125g of blond raisins
- 125g raisin raisins
- 25g candied orange peel
- 25g candied lemon peel
- amber rum
For the dough:
- 480g of flour
- 8g dry yeast or 15g fresh yeast
- 60g of sugar
- 170g of semi-skimmed milk
- 180g of semi-salted butter
- 1 good pinch of cardamom powder
- 1 good pinch of cinnamon powder
- 50g whole almonds, blanched
- 25g slivered almonds
- the zest of an untreated lemon
- 365g of marzipan (separate in two)
- 200g sugar (not all of it is used!!)
- 20g of powdered cinnamon
- 50g of melted butter
- a little powdered sugar
Put the grapes, candied lemon peel and candied orange peel in a container.
Pour in the rum and let it swell overnight.
The next day, a good part of the rum was absorbed.
Put the whole almonds to roast in the oven for 15 minutes at 170°C.
Also add the melted butter and knead for 5 to 7 minutes.
Don’t forget the chopped almonds and slivered almonds.
Knead again and then leave to swell for 2 hours in a warm place.
Roll the almond paste into a sausage.
Roll out the dough so that it is slightly longer than the boudin.
Place the sausage on top of the dough, then fold it over. Roll up a little bit.
Turn over and place on a baking sheet lined with parchment paper.
Do the same for the second stollen.
Bake at 170°C for 40 minutes.
Brush melted butter over the surface before adding the cinnamon sugar.
Put a good layer of sugar. This will stick to the melted butter and you can remove any excess later. Let stand until room temperature. At this point you can remove the excess sugar and sprinkle with powdered sugar just for decoration!