Christmas Stollen

Recipe View Prepare the Yeast: In a mixing bowl, combine warm milk and active dry yeast. Let stand until creamy and frothy, about 10 minutes.

Recipe View Combine Wet and Dry: In a large mixing bowl, combine the yeast mixture, 2 cups of bread flour, white sugar, softened butter, egg, and salt. Stir well until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, incorporating it until the dough comes together.

Recipe View Incorporate Fruit: Turn the dough out onto a lightly floured surface. Knead in the diced candied citron, currants, golden raisins, and quartered candied cherries until evenly distributed throughout the dough. (8 minutes)

Recipe View First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume. (1 hour)

Recipe View Shape the Stollen: Lightly grease a baking sheet. Deflate the risen dough and turn it out onto a lightly floured surface. Roll the marzipan into a log shape and place it in the center of the dough.

Recipe View Enclose Marzipan: Fold the dough over the marzipan log, ensuring it's completely enclosed. Pinch the seams together to seal the filling. Place the loaf, seam-side down, on the prepared baking sheet.

Recipe View Second Rise: Cover the shaped stollen with a damp cloth and let rise in a warm place until doubled in volume. (40 minutes)

Recipe View Bake: Preheat the oven to 350 degrees F (175 degrees C). Bake the stollen in the preheated oven for 10 minutes, then reduce the heat to 300 degrees F (150 degrees C) and continue baking for another 30-40 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped.

Recipe View Cool and Dust: Let the baked stollen cool completely on a wire rack. Once cooled, dust generously with confectioners' sugar and sprinkle with ground cinnamon.