Traditional German Christmas stollen: a soft, buttery yeast bread packed with rum-soaked fruit, almonds, and a marzipan center, finished with a thick coat of powdered sugar.
¾ cup raisins
½ cup candied orange peel, chopped
¼ cup candied lemon peel or dried cranberries
⅓ cup dark rum or orange juice
½ cup whole milk, warmed to 110°F
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon zest
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup unsalted butter, softened
½ cup slivered almonds, toasted
7 ounces marzipan
¼ cup unsalted butter, melted
1 cup powdered sugar
Combine the raisins, candied peels, and rum or orange juice. Let soak at least 1 hour, then drain and pat dry.
Stir the yeast and 1 teaspoon of the sugar into the warm milk. Let stand 5 to 10 minutes until foamy.
In a stand mixer, combine the flour, remaining sugar, salt, spices, and lemon zest. Add the yeast mixture, egg, and vanilla and mix with the dough hook. Add the softened butter a piece at a time and knead 6 to 8 minutes until smooth and soft.
Knead in the drained fruit and almonds on low just until evenly distributed.
Cover and let rise in a warm spot 1½ to 2 hours, until nearly doubled.
Roll the dough into a 10×8-inch oval. Roll the marzipan into a 9-inch log and lay it slightly off center. Fold the larger side over the marzipan, leaving a step at the edge, and press to seal.
Place on a lined baking sheet, cover, and rise 45 minutes. Heat the oven to 350°F.
Bake 35 to 40 minutes, until deep golden and 190°F inside. Tent with foil if it browns too fast.
While hot, brush with half the melted butter and sift on a thick layer of powdered sugar. Repeat once cool.
Soak the fruit at least 1 hour.
Tuck fruit inside the dough so it does not burn.
Coat with butter and powdered sugar twice.
Rest a day before slicing for the best flavor.
Find it online: https://recipeshots.com/stollen-recipe/