Barley Free Classic Stollen

Total time4 hr 40 min

Prep time45 min

Cook time55 min

4.6

(25)

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Ingredients

16 servings

For the fruit soak

½ cup dark rum
½ cup raisins
½ cup golden raisins
½ cup dried currants
⅓ cup candied orange peel, finely chopped

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
¼ cup warm water (105–110°f / 40–43°c)
½ cup whole milk, warmed to about 100°f (38°c)
¼ cup granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
2 large eggs, at room temperature
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup blanched almonds, roughly chopped

For the filling

7 oz marzipan

For finishing

4 tbsp unsalted butter, melted
1 cup powdered sugar, sifted

Instructions

1
Combine the raisins, golden raisins, currants, and candied orange peel in a medium bowl. Pour the rum over the fruit, stir to coat, and let soak for at least 2 hours (or overnight), until the fruit is plump and most of the rum is absorbed.
2
Sprinkle the yeast over the warm water in a small bowl and let stand for 5–10 minutes, until foamy and active.

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