You can sarta preparing the filling. Mix the almond flour, sugar and egg white and l et it cool into the fridge with film forming a log.
To start with the stollen we mix the sugar and flour, a pinch of salt and fresh yeast. If we use instant yeast let it rest for some minutes on two tablespoons of warm milk before adding to the flour (and use two tablespoons of milk less later)
Now we can start adding the rest of the warm milk, the eggs and start kneading.
When we have a nice dough and without stop kneadning we can add the butter bit by bit and keep kneading until we have a nice dough that doesn’t stick to our hands or the kitchen bowl.
Now we can add the raisins and knead for a minute and let the dough rest for an hour covered with film until it doubles its size.
With your hands knead for a minute and extend the dough with a roll and place the almond filling in the middle
Fold the dough covering the almond paste and let it rest again for an hour covered on your baking tray, it will need some space left because it will double its volume again
Preheat your oven 356º Fahrenheit.
Bake for 30-35 minutes, depending on your oven and being careful not to burn it, you can cover the stollen with foil the last minutes of baking.
Let the stollen cool and dust with abundant confectioner’s sugar.