Stollen rolled in twelve spirals

Preparation

1. Rehydrate the raisins for 20 minutes in warm water, then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, then add the soft butter and knead for another 8 minutes.
2. Stir in fruit and cinnamon. Cover and let rise for 1 h 30 to 2 hours in a temperate room; the dough should swell sharply.
3. Spread the dough into a rectangle of 24 x 36 cm. Spread the marzipan in 22 x 32 cm sheet, place on the dough leaving the edges free. Roll by the long side to get a roll of 36 cm.
4. Cut twelve 3 cm sections and place them spiral upwards in the covered flat, in three rows of four with about 1 cm between the pieces. Let grow for 45 minutes.
5. Cook 30 to 35 minutes at 170°C; check the center of a spiral. Brush with 30 g of finished butter and cool for 1 hour.
6. Mix 90 g of icing sugar with 16 ml of lemon juice and raspberry powder. Spread a single 1.5 cm wide strip on the edge of one half of each spiral, about 7 g; the rolled heart remains visible. Dry 1 hour.