Stollen ~ Christmas Loaf

Here is a traditional German recipe for Stollen, including the surprise marzipan treat in the center. I hope you'll enjoy it!

1/2 cup raisins

1 cup chopped candied fruit

2 tablespoons orange juice

1 tablespoon rum

2 tablespoons flour

1/2 cup slivered almonds

1/2 cup warm water

2 packages yeast

1 cup milk

1 cup butter

3/4 cups sugar

2 eggs

3/4 teaspoon salt

3/4 teaspoon lemon rind

1/2 teaspoon almond extract

1/4 teaspoon nutmeg

6-7 cups flour

10 oz. marzipan

In medium bowl, combine raisins, candied fruit, orange juice, and rum. Let soak for 1 hour. Add almonds and toss with 2 tablespoons flour. 

In glass measuring cup combine warm water and yeast. Let stand 3-5 minutes. Melt butter and add milk. Heat until warm (110 degrees). In large bowl, stir together yeast and milk mixture, sugar, eggs, salt, lemon rind, almond extract and nutmeg. Stir in 5 cups flour.

Turn dough onto lightly floured board and knead 5-8 minutes, adding remaining flour as needed to make dough smooth and elastic. Knead in reserved fruit mixture, 1/3 cup at a time. Shape into a ball and place in greased bowl, turning to grease top. Cover and let rise until double, about 1 hour.

Punch dough down on floured surface and divide in half. Roll each into 8X14 oval. Roll the marzipan into a rope and place in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on a lightly greased 15X10 baking sheet. Brush with 1 tablespoon melted butter. Let loaves rise for 30-45 minutes. Preheat oven to 350 degrees. Bake 25-30 minutes until golden brown and sounds hollow when lightly tapped. Transfer to wire racks and cool. Sprinkle with powdered sugar.Makes 2 loaves.

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