Apricot Stollen with Almond Brittle

Cut all but 5 apricots into cubes and soak in amaretto for 2 hours.

Coarsely chop almond kernels except for 10 pieces. For the almond brittle, caramelize sugar (I) in a frying pan until golden. Turn minced almond kernels in it to the other side and spread on the spot on oiled aluminum foil. Cool.

Place flour in a large enough bowl, press a bulge in the center. Heat half of milk and sugar (Ii). Crumble the yeast and let it melt. Pour into the hollow and stir with a little of the flour to form a damp. Cover and let rise in a warm place for about 15 minutes.

Let the butter (I) melt. Add the rest of the milk. Cool. Add ground almonds, sugar (Iii), vanilla sugar and salt to the dampfl form and knead well. Cover and let rise in a warm place for about 1 hour and a quarter.

Spread out tray with parchment paper. Drain apricots.

Coarsely chop the almond brittle. Knead both into the dough. Shape into a stollen on a little flour. Place on baking tray and pre-bake in heated oven at 200 °C for about 10 minutes. Then continue baking at 175 °C for 35-45 minutes.

Melt the butter (Ii). Brush the hot stollen with one third of the butter. Now dust with one third of the powdered sugar. Repeat twice more. Cool the stollen.

Caramelize sugar (Iv). Turn remaining almonds in it to the other side, shape on oiled aluminum foil. Cool and chop coarsely.

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