Christmas Stollen

• Produce

  • 3 cups Fruitcake fruit blend
  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 Baker's special sugar
  • 1/2 tsp Cardamom, ground
  • 1 Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1 tbsp Instant yeast
  • 3 1/2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Mace, ground
  • 1 tsp Salt

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 1/4 cup Baker's special dry milk
  • 1/2 cup Butter, unsalted
  • 2 tbsp Butter

• Desserts

  • 3/4 cup Marzipan

• Beer, Wine & Liquor

  • 1/3 cup Orange juice or rum

• Liquids

  • 3/4 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 3 cups Fruitcake Fruit Blend
• 1/3 cup orange juice or rum
• 1 tablespoon instant yeast
• 3/4 cup warm water
• 1 large egg
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 1/4 cup Bakers Special Dry Milk
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 1 tablespoon grated lemon zest
• 1/2 cup chopped toasted almonds
• 3/4 cup marzipan
• 2 tablespoons melted butter
• Bakers Special Sugar
• confectioners sugar

Directions

• To prepare the fruit: Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours. To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. Cover the dough and let it rise until puffy, about 60 to 90 minutes. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7 log. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8 x 6 oval. Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge. Press the top edge firmly to seal it to the dough below. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Bakers Special (superfine) sugar and/or confectioners sugar. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage. Yield: 3 stollen.

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