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For the Dough: - 1 cup lukewarm whole milk - 3 teaspoons active dry yeast - 1/2 cup granulated sugar - 4 cups all-purpose flour (amount may vary depending on fruit/nut mixture) - 1 large egg - 2 large egg yolks - 3/4 cup unsalted butter, at room temperature - 2 teaspoons vanilla extract - Zest of one lemon - 1 teaspoon salt - 3/4 teaspoon ground cardamom - 3/4 teaspoon nutmeg - 1/2 teaspoon ground cinnamon - 8 ounces marzipan almond paste (optional) For the Fruits & Nuts: - 9 ounces raisins - 3 ounces candied lemon peel, finely diced - 3 ounces candied orange peel, finely diced - 3 ounces sliced almonds, finely chopped For the Glaze & Dusting: - 1 stick unsalted butter, melted - Powdered sugar for dusting Instructions: 1. In a medium bowl, combine raisins, candied citrus peel, and almonds. Pour water over the mixture and stir to combine. Set aside to soak. 2. In a separate bowl, stir yeast and 2 tablespoons of sugar into lukewarm milk. Let sit in a warm place for 10-15 minutes until frothy. 3. In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, nutmeg, and cinnamon. Add the yeast/milk mixture. 4. Stir the mixture until it comes together, then knead on the bread setting for 7 minutes. 5. Remove the dough ball, lightly spray the bowl with oil, return the dough ball, cover loosely with plastic wrap, and let it rise in a warm place for at least 1 hour. 6. Punch down the dough and add the soaked fruit/nut mixture. Knead until combined, adding flour if necessary. 7. Turn the dough out onto a floured work surface and cut it in half. Press or roll each piece into an oval about 1 inch thick. 8. Roll each piece of marzipan into a log the length of the oval and press it gently into the middle of the dough. 9. Fold the left side of the dough over to cover the marzipan, then fold the right side over on top of the left side, leaving a small gap in the middle. 10. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. 11. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center, creating a divot and characteristic hump. 12. Place the stollen on a lined baking sheet, cover loosely with plastic wrap, and let them rest in a warm place for 40-60 minutes until puffy. 13. Preheat the oven to 350 degrees F (175 degrees C) towards the end of the last rise. 14. Bake the stollen for 30-40 minutes or until golden. 15. Let the stollen sit for 5 minutes, then use a toothpick to poke holes all over. 16. Generously brush the stollen with melted butter while still warm. 17. Immediately sprinkle with powdered sugar, rubbing it into the creases and down the sides. 18. Let the stollen cool completely before serving.
