Stollen (Viking River)

2 tsp (6 g) active dry yeast

⅔ C (150 ml) milk, warm (110°F/45°C)

1 lg egg

6 T (72 g) fine granulated sugar

1½ tsp (7 mg) salt

⅓ C (76 g) unsalted butter, softened

2¾ C (300 g) bread flour, plus flour for dusting

⅓ C (50 g) currants

⅓ C (50 g) raisins

⅓ C (50 g) red glacé cherries, quartered

¾ C (170 g) mixed candied citrus peel, diced

1 C (230 g) marzipan

1 T (8 g) confectioners’ sugar

½ tsp (1.5 g) ground cinnamon

¼ C (25 g) sliced almonds, toasted

Sprinkle yeast over milk and let stand until foamy, about 10 minutes. Transfer to a large bowl and add egg, sugar, salt, butter and 2 C (222 g) of flour, stirring well to combine. Add remaining flour a little at a time, stirring well after each addition. When dough begins to pull together, turn out onto a flour-dusted surface and knead in currants, raisins, cherries and citrus peel. Continue kneading until smooth, about 8 minutes. Transfer dough to a lightly oiled bowl, turning coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a baking tray. Punch down dough; turn onto a flour-dusted surface. Roll marzipan into a rope and place in center of dough; fold over to cover; pinch to seal. Place loaf seam side down on baking tray, cover with clean, damp kitchen towel and let rise to double in volume, about 40 minutes.

Preheat oven to 350°F (180°C). Bake for 10 minutes, then reduce heat to 300°F (150°C) and bake another 30–40 minutes until golden brown. Cool on a wire rack, then dust with confectioners’ sugar and sprinkle with cinnamon and almond flakes.