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Christmas Golden Marzipan Stollen
A buttery, fruit-filled stollen wrapped around a soft marzipan center, finished with a snowy dusting of sugar for the Christmas table.
Ingredients
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Method
1
Combine the flour, yeast, sugar, cinnamon, nutmeg, and salt in a large bowl.
2
Pour in the lukewarm milk.
3
Add the egg and 150 g softened butter.
4
Mix until a shaggy dough forms.
5
Knead the dough until smooth and elastic, about 8 minutes.
6
Knead in the raisins, candied peel, and chopped almonds.
7
Cover the bowl and let the dough rise until doubled, about 1 hour.
8
Turn the dough onto a lightly floured surface.
9
Roll the dough into an oval about 30 cm long.
10
Shape the marzipan into a log about 25 cm long.
11
Place the marzipan log lengthwise down the center of the dough.
12
Fold one long side of the dough over the marzipan.
13
Press the folded edge gently to seal.
14
Transfer the loaf to a parchment-lined baking sheet.
15
Cover the loaf and let it rise for 30 minutes.
16
Preheat the oven to 180°C.
17
Bake the stollen until golden brown, about 40 to 45 minutes.
18
Brush the hot stollen with melted butter.
19
Cool the stollen completely on a wire rack.
20
Dust the cooled stollen generously with powdered sugar.
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