Pistachio Almond Stollen

Mix flour, cinnamon and salt. Let the yeast dissolve in the milk and add it. Add sugar, rum cut into pieces, butter, egg and scraped pulp of the vanilla pod and knead everything together for about 10 minutes until a smooth dough. Cover and leave in a warm place for 45 minutes. Roughly chop the pistachios and marzipan and knead together with the almond kernels, powdered sugar and butter. Roll out the risen dough into a square about 2 cm thick. Form a roll from the filling the length of the dough piece and shape in the center. Fold the dough over it. Place on a buttered baking tray.

Meanwhile, bake the Stollen in the oven heated to 180 °C on the second rack from the bottom for 60 minutes until golden brown.

While still hot, brush the stollen with melted butter and dust with powdered sugar.

Store for a few days before eating. Can be kept for three to four weeks.

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