Method
1
Stir the yeast into the warm milk.
2
Combine the flour, sugar, cinnamon, nutmeg, and salt in a large bowl.
3
Add the yeast mixture, softened butter, and eggs to the bowl.
4
Mix until a rough dough forms.
5
Knead the dough on a lightly floured surface for 8 minutes.
6
Knead in the ground almonds, slivered almonds, dried cherries, and orange zest.
7
Place the dough in a lightly greased bowl.
8
Cover the bowl and let the dough rise until doubled, about 90 minutes.
9
Turn the dough onto a lightly floured surface.
10
Roll the dough into a rectangle about 30 by 20 cm.
11
Shape the marzipan into a log about 25 cm long.
12
Place the marzipan log lengthwise across the center of the dough.
13
Fold one long side of the dough over the marzipan.
14
Fold the opposite side over to overlap the first fold.
15
Transfer the loaf seam-side down to a baking tray lined with parchment.
16
Cover the loaf and let it rise for 30 minutes.
17
Preheat the oven to 180°C.
18
Bake the stollen until golden brown, about 40 to 45 minutes.
19
Brush the hot stollen with melted butter.
20
Dust the stollen generously with icing sugar.
21
Cool the stollen completely before slicing.