German Stollen

Christmas Stollen with Rum Raisins and Marzipan

INGREDIENTS:

• 1 ½ cups raisin
• 14 ounces marzipan
• 2 tablespoons dark or white rum 
• ¾ cup milk
• 4 ½ cups all purpose flour 
• ½ cup granulated sugar
• 1 ¼ teaspoon salt
• 2 ½ teaspoons instant yeast
• 3 large eggs, slightly beaten
• 1 stick (4-ounces) unsalted butter, very soft
• 1 ¼ cups slivered almonds
• ½ cup diced candied orange peel

For finishing:

• 2 tablespoons butter
• Powdered sugar

METHOD:

• In a small bowl soak the raisins in the rum; set aside; Scald the milk remove from heat; set aside. In a large mixing bowl blend together the flour, sugar, salt and yeast. With a heavy wooden spoon beat the eggs and milk into the flour mixture; dab the butter throughout the dough and knead until a soft dough is formed.
• Turn the dough onto a lightly floured surface and knead for five minutes. Sprinkle in the almonds, orange peel and rum raisin mixture, continue kneading until well blended; knead in extra flour if the dough becomes tacky.
• Transfer the dough into a lightly oiled bowl; cover with plastic wrap and a clean towel. Let rise in a warm place until double in bulk about 3 hours.
• Spray a baking sheet with non-stick spray and set aside. Roll out the marzipan into two 10 inch ropes and flatten slightly, cover, set aside. Punch down the dough and without turning each piece into a ball again, transfer to a lightly floured surface. Using your hands, shape each piece of dough into an 11 by 8 inch rectangle and place the marzipan in the center of each rectangle. Fold one side of the dough over the marzipan and fold over the remaining half over the top; press the seam down lightly; do not seal. Transfer to a baking sheet, cover and let rise one hour.
• Adjust oven rack to the center shelf and preheat to 375 degree. Bake 35 minutes until golden brown. Remove the loaves from the oven and transfer to a cooling rack. Immediately melt the butter and brush over the surface of the hot stollen; sift on the powdered sugar, most of it will melt into the loaves. Cool completely. Before serving sift lots of powdered sugar over the top.

Yields 2 loaves

NOTES AND BAKING TIPS:

Marzipan is a wonderful old world confection made from blanched almonds and sugar. If you prefer the Stollen without Marzipan, simply eliminate it from the recipe or, if you're not sure. try one loaf with and one without. This dough is heavy so don't be surprised if it takes a little longer than three hours for the dough to rise, especially on a cold day.

Safeway's Christmas Stollen

from Safeway's website

INGREDIENTS:  

• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees)
• 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

METHOD:

1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. 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 onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
3. 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.
4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto 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.
5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F, 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.

Stollen freezes beautifully, so make them ahead; freeze them wrapped in aluminum foil.