Ingredients
Scale
- 1 cup golden raisins
- 1/2 cup dark raisins
- 1/2 cup dried cherries, roughly chopped
- 1/3 cup candied orange peel, finely chopped
- 1/3 cup candied lemon peel, finely chopped
- 3/4 cup fresh orange juice, warmed
- 1/2 cup slivered almonds, toasted and cooled
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup whole milk, lukewarm
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 10 tablespoons unsalted butter, softened
- 7 ounces marzipan, rolled into a log about 9 inches long
- 4 tablespoons unsalted butter, melted, for brushing
- 1 cup powdered sugar, for the double dusting, plus more as needed
Instructions
- The night before, combine the golden raisins, dark raisins, cherries, candied orange peel and candied lemon peel in a bowl. Pour the warm orange juice over the fruit, stir, cover and leave at room temperature overnight, or for at least 2 hours. Drain very well, pat dry on a clean towel, and toss with 1 tablespoon of the flour.
- In a large bowl or stand mixer, whisk the flour, granulated sugar, yeast, salt, cinnamon, cardamom and nutmeg. Add the lukewarm milk, egg, vanilla and lemon zest, and mix to a rough, shaggy dough.
- Knead the dough, adding the softened butter a tablespoon at a time, until it is smooth, elastic and slightly glossy, about 8 minutes by machine or 10 by hand. The dough should be soft and supple, pulling away from the bowl but still tacky to a fingertip.
- Cover the bowl and let the dough rise in a warm spot for about 1 hour, until nearly doubled. Rich doughs rise slowly, so give it the warmest corner you have and a little patience.
- Turn the dough onto a lightly floured counter and press it flat. Scatter a third of the drained fruit and a third of the almonds over it, fold the dough over, and repeat twice more, kneading gently until the fruit is evenly distributed.
- Roll or pat the dough into an oval about 10 by 8 inches and 1 inch thick. Lay the marzipan log lengthwise, slightly off center. Fold the smaller side of the dough over the marzipan, then fold the larger side over that, so the seam sits off center and a soft ridge runs along the loaf. Pinch the seam and ends closed.
- Place the loaf, seam side down, on a parchment lined baking sheet. Cover loosely and proof for about 45 minutes, until puffy and visibly risen, though not doubled. Meanwhile, heat the oven to 350°F (177°C).
- Bake for 35 to 40 minutes, until the loaf is deep golden and the center registers 190°F (88°C) on an instant read thermometer. If the top is darkening too fast in the last 10 minutes, tent it loosely with foil.
- While the stollen is still hot, brush it all over with the melted butter, letting it soak into every crevice. Dust it thickly with powdered sugar, wait until it is completely cool, then dust it again, even more generously. Wrap tightly and rest at least overnight before slicing.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 30
- Sodium: 190
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 3
- Protein: 7
- Cholesterol: 55