Stollen with marzipan poppy seed filling or nougat filling

Stollen with Marzipan-Poppy Seed Filling

1. First, fill the blanched almonds into a small bowl, cover them with hot water, and let them soak.
2. For the poppy seed filling, bring water and Xucker (xylitol) to a simmer in a saucepan, then add the poppy seeds. Simmer until the mixture thickens. Now stir in the lemon zest, salt, and butter, and let the mixture cool to room temperature.
3. Now, the marzipan can be made. Drain the blanched almonds and grind them with rosewater and bitter almond flavoring in a food processor. They will already be processed into a kind of puree. Now add the 2 tablespoons of almond butter and process with the powdered erythritol to a marzipan dough. Form a ball and chill.
4. For the yeast dough, put the flour in a large bowl and press a hollow in the center. Warm the milk until lukewarm and dissolve the yeast in it. Pour the mixture into the hollow, cover with a little flour, and lightly whisk – let it rise for 10 minutes. Now add the Xucker, 150g butter, egg, rum, and lemon zest, and knead everything into a smooth dough. Let it rise in a warm place for about 1 hour.
5. Preheat the oven to 170°C (338°F).
6. When the dough has risen nicely, divide it into 2 parts and roll each into a rectangular flatbread. Fill one generously with marzipan and poppy seed filling. Fold the long sides of the dough inwards on both sides so that they overlap. Now lightly press and shape the Stollen. Place both Stollens on a baking sheet lined with baking paper and bake for 45 minutes.
7. Melt the remaining butter and alternately brush the still-warm Stollens with it and sprinkle with powdered erythritol. Repeat until all the butter is used up.
8. Now let them cool completely and then pack the Stollens airtight and let them mature for at least a week. The butter and powdered Xucker on the outside and the filling on the inside will make the Stollen nice and moist and compact. We then particularly enjoy it with a cup of coffee or hot chocolate.

Alternative with Nougat Filling

1. The preparation steps remain the same except that instead of the poppy seed-marzipan filling, the nougat mass is prepared. To do this, grind the hazelnuts with the Xucker in a food processor. Melt the chocolate drops and coconut fat, add them to the hazelnuts, and mix everything into a smooth mass. Fill this into a silicone mold and let it solidify in the refrigerator or freezer.