Stollen

I am down to the wire with my Xmas baking and knocked out my stollen the other day.  These should be made about 2 weeks in advance of eating.

 The recipe:

• 3 cups mixed dried fruit.  I used apricots, raisins and a few candied cherries for color.
• 1/3 cup orange juice, apple cider or rum

Dough

• 1 tablespoon rapid rise yeast
• 3/4 cup warm water
• 1 large egg
• 1/2 cup  butter, softened
• 1/4 cup dry milk
• 3 1/2 cups 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

Filling

• 3/4 cup almond paste

Topping

• 2 tablespoons melted butter
• white sugar
• confectioners' sugar

Instructions

1. To prepare the fruit: Combine the fruits and orange juice, apple cider or rum, set it aside to soak for several hours.
2. 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.
3. Cover the dough and let it rise until puffy, about 90 minutes.
4. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7" log.
5. 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.
6. Place one piece of almond paste or 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.
7. Press the top edge firmly to seal it to the dough below.
8. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 60 minutes, until puffy.
9. While the stollen are rising, preheat the oven to 350°F.
10. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer.
11. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with sugar and confectioners' sugar.
12. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.
13. Yield: 3 stollen. 

 I made several recipes since I am giving these away.  Cover them with plastic wrap as they rise.

 Some people make these without almond paste but I really like the extra flavor it adds.

 The classic stollen fold.

 These really puff up as they rise so separate them so they don't rise into each other like mine did.

 See how big these are just before they go in the oven?

 As soon as you remove them from the oven brush the entire loaf with lots of butter, top, bottom and sides.  This seals them and keeps them fresh.

 Sprinkle them liberally with both sugars which form a crunchy coating.

 Let them cool completely before wrapping them.

 I'm not fussy about the shape.  Irregular loaves make mean they are homemade!

I wrap mine in wax paper and then tightly wrap them in plastic wrap and refrigerate them to let them cure before gifting.