Christmas stollen with marzipan

Egg, Erythritol, Almond flour, Butter, Soy flour, Sour cream 30%, Chicory, Baking powder without starch, Cooking salt, Xanthan gum, Vanilla, Raspberry, Marzipan filling, Candied fruits, Egg, Milk, Erythritol, Cooking salt

Cooking: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 1 h, Cooking: 10 min, Mix: 5 min, Cooking: 5 min, Bake in the oven: 35 min, Let it stand: 30 min, Chill in the refrigerator: 2 h

Melt the butter (40 g) until liquid.

Combine the melted butter, egg (100 g), and chicory syrup (40 g). Mix until smooth.

In a separate bowl, mix almond flour (45 g), soy flour (35 g), sweetener (15 g), baking powder (3 g), salt (1 g), xanthan gum (0.4 g), and vanilla if using.

Combine the dry and wet mixtures. Add sour cream 15% (20 g). Knead into a soft, dense dough.

Cover the dough with plastic wrap. Place in the refrigerator for 1 hour.

Place the chilled dough on silicone-coated parchment. Roll it out into a sheet.

Place frozen marzipan (25 g) in the center, add dried or dehydrated berries (20–30 g) and citrus candied fruits (5–10 g).

Form the stollen, completely enclosing the filling with the dough.

Mix the egg (50 g), milk (20 g), sweetener (2 g), and salt (a pinch).

Brush the surface of the stollen with the mixture obtained.

Bake at 160 °C in top and bottom mode without convection for 30–35 minutes until golden brown.

Completely cool the stollen on a rack.

Wrap in a paper towel and place in the refrigerator for 2 hours for full stabilization.

Store the stollen in the refrigerator at +2…+6 °C for up to 72 hours. For long-term storage, freeze at –18 °C, tightly wrapped in film and foil.