STOLLEN (GERMAN HOLIDAY BREAD)

For the Marzipan

In the bowl of a food processor, place almond flour and confectioner sugar and pulse until combined and no lumps remain.

To the side, add almond extract, rose water with egg white. Slowly pour down the tube of the food processor while it runs. Process for 30 seconds or until a thick dough is formed.

Divide into two 4 ounces (15 g) pieces.

Wrap each piece in plastic wrap and fridge until ready to use.

For the Candied Citrus Peel

Start by removing the peels of the oranges and lemons. Slice the peels into 1/4 inch wide strips.

Boil the peels in a pot of water for 15 minutes. Drain the peels, boil another 15 minutes, and then drain again.

Into the medium saucepan, add water and sugar bring to a boil. Whisk together and bring to a gentle bubble before adding the orange and lemon peels, reduce to low, and simmer for 45 minutes, stirring occasionally, until the peels are translucent and soft.

Dump the peels into a bowl of sugar and toss the peels around until fully coated.

Using a fine-mesh sieve, shake off all the excess sugar from the peels. Spread the candied peels out on a wire rack and let cool/dry for 24 hours.

For the Boozy Fruit

In a resealable container, combine raisins, slivered almonds, chopped candied citrus peel, and top off with rum. Stir to combine. Cover and let rest overnight or at least 8 hours.

Start by combining lukewarm milk, sugar, and instant yeast and whisk together. Let sit at room temperature for 10-15 minutes until foamy.

In the bowl of a stand mixer, combine all-purpose flour, sugar, kosher salt, ground cinnamon, ground cardamom, and ground mace (optional). Whisk together.

Add in the yeast/milk mixture, vanilla extract, softened unsalted butter, the lemon zest, egg, and egg yolks.

Mix together using a dough hook on medium speed for 5-8 minutes. Remove and place the dough into a lightly oiled bowl, cover loosely with plastic wrap and let rest at room temperature for 90 minutes.

Place the dough back into the stand mixer, along with the soaked fruit and nut mixture. Using the dough hook, knead the fruit and nut mixture into the dough until combined. If the dough is too wet, add a little bit of flour until the dough pulls away from the sides of the bowl.

Onto a heavily floured work surface, dump the dough out, and divide into two equal pieces. Lightly flour the halves and roll out into ovals that are longer than the actual loaf will be (14”).

Roll the marzipan balls into a log the length just shy of the oval’s length. Place the marzipan into the middle and fold the dough over the top of the marzipan from the sides. Pinch each end shut.

Using the bottom edge of the hand, press down along the length of the marzipan to create a divot.

Place the dough onto parchment paper in a lined baking sheet. Cover loosely with oiled plastic wrap and let rest at room temperature for 90 minutes.

Afterward, place into a  350°F oven and bake for 35-45 minutes or until golden brown and puffed or an internal temperature of 190°F.

Using a toothpick, poke holes all over, then generously brush with melted butter while still warm. Sprinkle with a generous amount of powdered sugar, making sure to rub it into the creases and down the sides. Let it cool completely.

The Stollen can be sliced and eaten immediately or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.