Dresden Stollen with Marzipan

For the Dresden Stollen with marzipan, soak raisins, candied orange peel and candied lemon peel in rum overnight. Knead a yeast dough from flour, yeast, milk, sugar, salt, spices, butter, soaked fruits and rum. Let rise for about 1 hour.

Form an oblong roll from the dough and press a hollow in the center with the dough roller. Form the marzipan into a roll, place it in the center of the hollow and fold the dough left and right over it. Let rise a little.

Place on a baking tray covered with baking paper and bake at 180° for about 60 minutes. Then brush the Dresden Stollen with marzipan with the liquid butter all around and roll in powdered sugar.

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