Stollen

Ingredients

• 4 cups (500g) all-purpose flour
• 2 1/4 tsp instant yeast
• 1/2 cup (120ml) warm whole milk
• 1/2 cup (100g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 2 eggs
• 1 tsp salt
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 cup (150g) raisins
• 3 tbsp dark rum or warm water, for soaking
• 1/2 cup (75g) candied orange peel
• 1/2 cup (75g) candied lemon peel
• 1/2 cup (60g) sliced almonds
• 7 oz (200g) marzipan
• 1/2 cup (115g) butter, melted, for brushing
• 1 cup (120g) powdered sugar, for dusting

Before you cook

• Soak the raisins in the rum or warm water for at least 1 hour, or overnight for deeper flavor
• Warm the milk to lukewarm
• Divide the marzipan in half and roll each half into a log about 8 inches long

Steps

1. Whisk the yeast into the warm milk with a pinch of the sugar and let it sit for 10 minutes until foamy
2. Combine the flour, remaining sugar, and salt in a large bowl
3. Rub the softened butter into the flour mixture until it looks like coarse crumbs
4. Add the eggs, vanilla, lemon zest, and the foamy yeast mixture
5. Mix everything into a soft, sticky dough
6. Turn the dough onto a floured surface and knead for 10 minutes until smooth
7. Drain the soaked raisins and knead them into the dough along with the candied peel and almonds
8. Shape the dough into a ball, place it in an oiled bowl, cover, and let it rise in a warm place for 90 minutes, until doubled
9. Punch the dough down and divide it in half
10. Pat or roll each half into an oval about 10 inches long
11. Press a lengthwise groove down the center of each oval with the side of your hand
12. Lay a marzipan log into each groove
13. Fold one long edge of the dough over the marzipan and press the seam closed, so one side sits higher than the other
14. Place the loaves seam-down on a lined baking sheet
15. Cover loosely and let them rise again for 45 minutes
16. Preheat the oven to 350°F (175°C)
17. Bake the loaves for 45 to 50 minutes until deep golden brown and hollow-sounding when tapped on the bottom
18. Brush the hot loaves generously with melted butter as soon as they come out of the oven
19. Dust the loaves heavily with powdered sugar while still warm, pressing it into the surface
20. Let the loaves cool completely, then wrap them tightly and let them rest overnight before slicing