Christstollen (German Christmas Stollen with Marzipan)

Instructions

1. The night before, stir the raisins, currants, candied peels, chopped almonds and rum together in a bowl. Cover and leave at room temperature, stirring once.
2. Mix the flour, yeast, sugar, salt, spices and zests in a large bowl. Add the milk and vanilla and knead for 5 minutes into a rough dough.
3. Knead in the 200 g of butter a few cubes at a time, for 8 to 10 minutes, until the dough is smooth and soft but not sticky.
4. Add the soaked fruit with any rum left in the bowl and the ground almonds. Knead briefly, just until evenly spread. Cover and let rise for 1 hour until puffy.
5. Heat the oven to 170°C (340°F). Divide the dough in two. Roll each half into an oval about 25 x 20 cm (10 x 8 inches), lay a marzipan log along the center, fold one long side over it and press the seam down firmly.
6. Set the loaves on two parchment-lined trays and rest 15 minutes. Bake 50 to 55 minutes until deep golden and the center reads 93°C (200°F).
7. Brush the hot loaves generously with the melted butter, using it all in 2 or 3 coats so it soaks in.
8. Mix the granulated and powdered sugar and coat the warm loaves thickly. Cool completely on a rack, then dust with more powdered sugar.
9. Wrap each loaf in foil and store somewhere cool for 1 to 2 weeks before slicing, which lets the flavors settle.

Tips

• Stollen improves with age. Wrapped airtight in a cool, dark place it keeps for up to 4 weeks, and the flavor deepens after the first week.
• No rum? Soak the fruit in orange juice or strong black tea. Homemade candied peel tastes much better than the dyed, sticky kind.