Christmas loaf with marzipan

In a large bowl, mix the flour, sugar, yeast, salt and vanilla sugar. Add softened butter and warm milk. Knead the dough until smooth.

Cover the dough with a towel or cling film and leave in a warm place for 1 hour.

For the marzipan, grind the nuts into small crumbs. Mix sugar and water in a saucepan and bring to a boil. Add nut crumbs and, stirring, cook over low heat for 3 minutes. Leave the mass to cool.

Cut dried apricots and cranberries into cubes. Pour rum over the mixture and leave for 2-3 hours.

Wrap the dough and roll it into a thin layer. Distribute dried apricots and cranberries in a layer.

Wrap a thin edge from one edge of the layer. From the other edge, wrap a little more dough to make a roll.

Place the marzipan on the roller.

Fold the roll in half and pinch the edges.

Spread the formed stolen into a baking dish. Leave it in a warm place for another 20-30 minutes.

Bake the stolon at a temperature of 170-180 degrees for 45-50 minutes.

Grease the finished stolen with hot ghee and sprinkle with powdered sugar.