Step 1/7
- 60 ml water
- 10 g dry yeast
- 10 g sugar
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
Step 2/7
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
Step 3/7
- plastic wrap
- large bowl
- rubber spatula
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
Step 4/7
- 230 g flour
- 30 g sugar
- 1 tsp cinnamon
- 1 vanilla bean
- 160 g butter
- 70 g marzipan
- 2 cl rum
- 1 lemon
- salt
- standing mixture or hand mixer
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
Step 5/7
- 50 g almonds slivers
- 50 g diced candied orange
- 50 g diced candied lemon
- 50 g raisins
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
Step 6/7
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
Step 7/7
- 20 g butter (melted)
- 50 g confectioners' sugar
- baking tray
- baking paper
- sieve
- brush
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
in Berlin