Fig and date stollen

1.

Put the flour in a bowl and make a well in the middle. Warm milk lukewarm, crumble in yeast and dissolve in it. Pour the yeast milk into the recess and mix with a little flour and 1 teaspoon of sugar to a thick paste.

2.

Let rise for 20 minutes in a warm place. Heat the fat and lard until everything has dissolved. Stone the dates. Dice the figs, dates and marzipan. Add the liquid fat, remaining sugar, vanilla sugar, a pinch of salt, rum, spices and lemon zest to the yeast pre-batter.

3.

Knead everything into a smooth dough. Briefly knead in the fruit and marzipan. Shape the dough into a ball and let rise for another 20 minutes. Shape the dough into a stollen and let rise for another 15 minutes on a floured baking sheet.

4.

Bake in a preheated oven (electric stove: 175-200 ° C / gas: level 2-3) for about 60 minutes. Prick the stollen several times with a wooden stick. Warm the butter and coat the stollen with it. Dust with powdered sugar.

5.

Let the stollen cool down and dust with powdered sugar again before serving. Makes about 20 slices.