1) Soften theraisins inwater lukewarm. Heat the milk and dissolve the crumbled yeast. Sift the flour, arrange it in a fountain on the pastry board and pour the yeast loose and 25 g of sugar. Knead until you get a smooth dough, cover it with cling film and let it rest for 20 minutes. Knead the dough with 100 g of soft butter in bows, lo sugar remained, the almonds in powder, the zest of half a lemon grated, the spices and the essence of almond. Let it rest for 20 minutes. Rinse theraisins and dab it with kitchen paper. Flour it together with the candied fruit, mix the almonds fillets and mix everything with the prepared mixture. Let it rest for 20 minutes.

2) Flour the work surface, deflate the dough and roll it out into a square of 30×30 cm leaving an edge on 2 opposite sides
raised. Sprinkle the work surface with a little powdered sugar and roll out the Marzipan in a bar of 30×3 cm. Place it on the dough close to an edge, take the edge and fold the dough over Marzipan. Roll it all up.

3) Transfer the stollen to a baking sheet and arrange folded aluminum sheets around it several times to keep it in shape during cooking. Let it rise covered for another 20 minutes and bake at 180 degrees for an hour and 10 minutes. Spread it with butter remained and finished with it powdered sugar remained. Let it cool, wrap it in cling film and consume it after 2 weeks.