Pistachio Marzipan Stollen

Warm the milk until lukewarm (not hot).

Put the flour into a bowl and form a well in the center.

Dissolve the fresh yeast in the lukewarm milk, pour into the well and stir with a little flour to make a soft sponge.

Cover the sponge and let it rise for about 15 minutes.

Add sugar, vanilla sugar, salt, finely grated lemon zest and 200 g butter to the sponge and knead everything into a smooth dough.

Cover the dough and let it rise for about 45 minutes.

Finely grind the pistachios and knead them together with the marzipan and 50 g powdered sugar.

Shape the pistachio-marzipan mixture into a roll about 20 cm long.

Briefly knead the dough and roll it out into a rectangle (approx. 20 x 30 cm).

Place the marzipan roll on the dough, fold the dough lengthwise about 3/4 over it, roll the other long side inward and shape into a stollen.

Place the stollen on a baking sheet lined with parchment paper and let it rise for about 15 minutes.

Preheat the oven: fan 150 °C (conventional 175 °C).

Bake the stollen for about 50–60 minutes.

Melt 50 g butter, brush the hot stollen with half of it and dust with 50 g powdered sugar. Repeat with the remaining butter and powdered sugar.