First put raisins 4 tbsp water + 3 tbsp rum. The process of dough - kneading and proving process - I trusted his assistant-bread maker.

Follow the instructions to HP first, downloaded all the liquid ingredients: butter melted in the milk on the stove, cooled to warm, poured into the Cup CP. Then whole egg and yolk. Sugar, spices. Flour. Top and poured the yeast. The mode "dough".

With raisins and poured the liquid (do not pour, she'll need it) and the signal CP is added the raisins and candied fruits to the dough.

Went back to the kitchen after 1.5 hours. The dough came, very soft, fragrant, does not stick to hands. Batch without HP normal: dilute yeast in warm milk, add a little flour, leave for 15 minutes. Pour the remaining flour into the Cup, add sugar, eggs, spices, melted butter and milk with yeast. Knead the dough, knock it well, spun bun and put 1 hour in the proofing in a warm place. After an hour the dough abenaim, beat in the softened raisins and candied fruit, leave for another hour in a warm place. Further, according to the recipe.

Prepare the filling: marzipan to add the cocoa and the liquid in which raisins were soaked (about 6 tablespoons), knead to obtain a homogeneous mass.

Roll out the dough into a square of 30x30 cm, in the middle spread the marzipan filling (by the way, and without cocoa, and marzipan, I next time 2 times more than you take :), distributed on the test.

Now wrap one side towards the centre,

The other half...

Fold in half again and placed this roll in a rectangular shape. Put in a warm place for half an hour.

Preheat the oven to 180*C, put the form with the dough and bake for 45-55 minutes. The finished Stollen lubricated with melted butter

And sprinkle with powdered sugar.

Let cool completely, cut into...