christmas stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup white sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out a lightly floured surface. roll the marzipan into a rope and place it 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 the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.