Categories: Bread

Ingredients

• 11 cups sifted King Arthur Unbleached All-Purpose Flour, plus more for kneading
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/2 teaspoon freshly grated nutmeg
• 2 ounces cake yeast or 3 packages (about 2 tablespoons) active dry yeast
• 2 cups milk, warmed
• 1/2 cup warm water
• 1 1/4 cups (2 1/2 sticks) unsalted butter, melted; more for bowl and brushing
• 6 large eggs, lightly beaten
• 10 ounces currants, soaked in 1/2 cup cognac
• 15 ounces golden raisins, soaked in 1/2 cup orange juice
• 8 ounces diced citron
• 4 ounces diced candied orange peel
• 4 ounces chopped dried apricots
• 10 ounces blanched almonds, coarsely chopped
• grated rind (zest) of 2 lemons
• 14 ounces marzipan, quartered
• 1/2 cup (1 stick) unsalted butter, room temperature, for brushing cakes
• superfine sugar, for dusting

Directions

1. In a large mixing bowl, whisk together flour, sugar, salt, mace, nutmeg, and yeast. Stir in warm milk, 1 ¼ cups melted butter and ½ cup warm water. Add eggs and stir to combine. Turn dough out onto a floured surface, and knead until fairly smooth.

2. Add the dried fruits, almonds and lemon zest to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour.

3. Place dough in buttered bowl, cover with plastic wrap and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.

4. Roll each portion of marzipan into a 12″ log. Punch down dough and cut into four equal pieces. Roll each piece into a 12″ x 8″ rectangle. Brush with melted butter to coat, place marzipan log in center of dough, and fold one long side to the center then fold the other long side over first side, overlapping it by 1″.

5. Turn loaves over, taper the ends, and place on parchment-lined baking sheets. Cover loaves with plastic wrap and let rise again in a warm place, 1 to 1 1/2 hours.

6. Heat oven to 350°F. Bake stollen until golden brown, about 35 to 40 minutes. Remove from oven. Brush all over with room-temperature butter and sprinkle with superfine sugar to cover. Let cool completely before serving.

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