German Christmas  Stollen

It's time to bake a traditional German Christmas Cake - Stollen. Packed with a mixture of dried and candied fruit, almonds and marzipan, this delicious cake is a true Christmas treat.

Ingredients:

– 9 oz mixed raisins – 2 handfuls mixed candied fruit  – 7 oz almonds chopped – 7 oz Marzipan – 2 oz rum – 14 grams active dry yeast – 4 oz sugar – ⅞ c milk – 3 c + 2 tbsp flour sifted – 2 eggs – 2 sticks + 1 tbsp butter  – 1 teaspoon vanilla extract – ¼ teaspoon salt – 1 lemon juiced and zested – ½ teaspoon cinnamon  – 4 tablespoon icing sugar

1.The night before making Stollen, start macerating the raisins. In a small bowl combine raising and rum. Let it stay overnight or at least 4 hours. 2. The next day, in a small bowl combine warmed to 115 F milk, 1 tablespoon of sugar and active dry yeast. Leave it to rise, about 15 minutes. 

3. Prepare the dough. Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic. Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size.

4. Meanwhile, finely chop the almonds (if using whole almonds) and candied fruit.

5. When the dough doubles in size, in the same bowl knead it with your hands for a few more minutes. Add raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla and cinnamon. Knead the dough again until all ingredients are incorporated and the dough is elastic. Cover with a towel again and leave it in a warm place to rise for 2.5 - 3 hours. During this time, knead the dough 1-2 more times.

6. Remove the dough from the bowl and place it on a lightly floured surface. Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc. Divide marzipan in 2 and roll out each piece into a 9 inch long log. Using a rolling pin, make the indentation in the dough lengthwise, slightly off-center. Place marzipan log in the indentation and cover marzipan with the wider side of the dough.

Repeat with the other piece of dough and transfer Stollen on a parchment lined baking sheet. Leave it at room temperature for 30 minutes. 7. Bake at 390 F for 15 minutes, then reduce the temperature to 335 F and bake for another 45 minutes. When Stollen is ready, remove it from the oven and generously sprinkle with icing sugar.

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