Christmas Stollen

Ingredients

• milk (158 ml)
• active dry yeast (13.3 g)
• bread flour (312.5 g)
• white sugar (67.5 g)
• butter (75 g)
• egg (1 large)
• salt (4.25 g)
• diced candied citron (100 g)
• currants (50 g)
• golden raisins (50 g)
• red candied cherries (50 g)
• marzipan (170 g)
• confectioners' sugar (13.5 g)
• ground cinnamon (1.25 g)

Instructions

1. Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
2. Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. 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 baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough. Fold 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.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 178
• fat: 7 g
• sats: 3 g
• carbs: 29 g
• fibre: 1 g
• protein: 2 g
• salt: 0.3 g