Christmas Fruit Loaf with Rum Raisins, Almonds and a Marzipan Core

What you need

• 120 g (3/4 cup) raisins
• 60 g (1/3 cup) candied lemon and orange peel, finely chopped
• 60 ml (1/4 cup) dark rum
• 150 ml (2/3 cup) whole milk
• 7 g (2 1/4 tsp) active dried yeast
• 50 g (1/4 cup) granulated sugar
• 400 g (3 cups) bread flour
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1 pinch freshly grated nutmeg
• 1 lemon zest, finely grated, from 1 lemon
• 1 large egg, room temperature
• 210 g (7 1/2 oz) unsalted butter, 150 g softened for the dough, 60 g melted for brushing
• 60 g (1/2 cup) blanched almonds, coarsely chopped
• 150 g (5 oz) marzipan
• 60 g (1/2 cup) powdered sugar, plus more for dusting

Method

Restated from the original video

1. 1

   Stir the raisins and candied peel with the rum in a bowl. Leave them to soak for at least 1 hour, or overnight.

2. 2

   Warm the milk until lukewarm and stir in the yeast. Leave it until foamy, 10 min.

3. 3

   In a large bowl, mix the flour, sugar, salt, cardamom, nutmeg and lemon zest.

4. 4

   Add the yeast milk and the egg and stir into a shaggy dough.

5. 5

   Work in the 150 g softened butter a piece at a time, then knead until the dough is smooth and elastic, 8-10 min. It stays soft and slightly sticky.

6. 6

   Drain the soaked fruit. Knead it into the dough together with the almonds until evenly spread.

7. 7

   Cover the bowl and let the dough rise in a warm spot until doubled, about 1 1/2 hours.

8. 8

   Roll the marzipan into a log about 20 cm (8 in) long.

9. 9

   Pat the dough into an oval about 30 x 20 cm (12 x 8 in). Press a groove along its length with a rolling pin, lay the marzipan in the groove, then fold the larger side over it and press the edge down lightly.

10. 10

    Move the stollen to a baking sheet lined with baking paper, cover it and let it rise for 45 min.

11. 11

    Heat the oven to 180 °C (350 °F).

12. 12

    Bake until deep golden and hollow-sounding when tapped underneath, 40-45 min.

13. 13

    Brush the hot stollen all over with the 60 g melted butter so it soaks in. Sift a thick layer of powdered sugar over it and cool completely, then sift on more.

14. 14

    Wrap it tightly in foil. For the best flavor, store it somewhere cool for 2-3 days, then slice thinly with a serrated knife.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.