Pescatarian Stollen
Total time4 hr 45 min
Prep time45 min
Cook time1 hr
4.6(15)
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Learn more →Ingredients
16 servings
For the fruit soak
- 1 cup raisins
- 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
- 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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