For the Christmas stollen, make a steam with lukewarm milk, yeast and approx. 280 g flour. Cream butter, egg yolks and powdered sugar. Quickly knead the dampfl, butter mixture, flavorings, rum and remaining flour into a rather soft dough and let it rest covered for 30 minutes.
For the marzipan filling, mix all ingredients well. Divide mixture in half, roll out on baking parchment into two smaller bars and freeze.
For the fruit mixture, mix all ingredients and incorporate into the dough. Knead briefly (about 2 min. with machine) and let rest for 30 minutes. Divide the dough in half, dust with flour, shape the dough pieces into sticks about 30 cm long and let rest in a cool place.
Roll out sticks into rectangles, thinner in the middle, leaving thicker beads on the long sides. Insert prepared marzipan filling in each and fold dough into typical Stollen shape. Place on baking parchment and let rise, covered, for about 20 minutes.
Bake in the preheated oven at 170 °C for approx. 50-60 minutes. Brush the still warm Christmas stollen well with melted butter and sprinkle generously with a mixture of sugar and vanilla sugar.
Preparation Tip:
The Christmas stollen should be processed rather cool!
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