Stollen with a Lift-Off Crust Panel

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. Flatten in oval shape of 28 x 20 cm. Lay the rolled marzipan in a slightly off-centered 24 cm pudding; fold the paste over it while maintaining an asymmetrical bump. Let stand for 45 minutes on plate.
4. Cook 40 to 45 minutes at 170 °C. Cover at the end of cooking if necessary; the bottom should be golden and the crumb cooked.
5. Brush with melted butter at the exit of the oven. Cool on rack, powder with icing sugar and pack. Ideally wait until the next day.
6. When the stollen is completely cold, cut out at the top a crust band of 18 x 4 cm, about 1 cm thick, with a saw knife. Gently remove and divide into three 6 x 4 cm plates.
7. Under this strip, dig a small groove of 15 x 3 cm by 1.5 cm depth maximum, without reaching the heart of marzipan. Keep the crumb removed to taste it. Mix chestnut cream and small orange dice, then garnish the rhyme to the edge, without tamping. Serve the surplus next to it if the trough is shallower.
8. Place the three crust plates in order, on the trim and edges. Refrigerate 30 minutes. At serving time, remove a piece with a small spatula to reveal the chestnut-orange interior.