Emulsifier Free Classic Stollen
Total time4 hr 40 min
Prep time45 min
Cook time55 min
4.6(25)
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Learn more →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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