Low Sodium Stollen

Total time4 hr 45 min

Prep time45 min

Cook time1 hr

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Ingredients

16 servings

For the fruit soak

1 cup raisins
ShopRite California Seedless Raisins Southern Grove California Raisins Southern Grove California Golden Raisins Wellsley Farms Organic Raisins, Gluten Free Happy Belly Seedless Raisins
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½ cup dried currants
½ cup candied orange peel, finely chopped
⅓ cup dark rum

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
¼ cup warm water (about 110°f / 43°c)
½ cup whole milk, warmed
⅓ cup granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
10 tbsp unsalted butter, softened and cut into pieces
2 large eggs
½ tsp almond extract
½ cup slivered almonds

For the filling

7 oz marzipan

For finishing

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

Instructions

1
Combine the raisins, dried currants, and candied orange peel in a medium bowl. Pour the rum over the fruit, stir to coat, and cover with plastic wrap. Let soak at room temperature for at least 2 hours, or up to overnight, until the fruit has absorbed most of the liquid.
2
In a small bowl, stir together the yeast, warm water, and 1 tsp of the granulated sugar. Let stand for 5–10 minutes until foamy and active.

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