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Next, we put the raisins and rum in a bowl and let it marinate, also all night.
Toledo marzipan
Stuffed Roscón de Reyes
The next day we mix the spices with the rest of the strong flour and add to the mixture we made the day before the remaining milk, the flour with the spices, the sugar, the egg, the vanilla extract and the lemon zest. We knead and let it rest for 10 minutes.
Then we knead again for two minutes and let it rest for 10 minutes, and repeat the operation again. Then add the softened butter in several batches, until all the ingredients are well combined.
Form a ball and put the dough in a greased bowl. Cover and let it ferment. Then knead it to degas it and add the almonds, the candied fruit cut into small pieces and the well-drained raisins.
Shape the dough into a rectangle and add the toppings on top. Then cut the dough into two equal parts, place one half on top of the other and knead lightly so that the toppings are distributed.
Divide the dough into two equal parts again. Take the first portion and spread it out into an oval shape. Use a rolling pin to flatten it, making a groove and leaving two parts on each side of the groove, one larger than the other.
Then turn the smaller part over onto the larger one and place the stollen on a baking tray lined with baking paper. We do the same with the second portion.
We cover the stollen with cling film and let them ferment for an hour. Then, we put them in the oven at 190º C, with heat from above and below, for 15 minutes.
After this time, we lower the temperature to 165º C, and let them cook for another 60 minutes. Then we take the stollen out onto a rack and brush them with melted butter.
We wait for them to cool almost completely and we brush them again. Before the butter is absorbed, we sprinkle them with icing sugar. Delicious!
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