The BitterSweet Bakery Holiday Stollen
1 Tbs active dry yeast
2/3 cup warm milk
1 large egg
1/3 cup granulated sugar
1/2 tablespoon salt
2 tsp orange blossom water
2 tsp cinnamon
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup cup dried apricots, chopped then soaked in orange juice
1/3 cup dried figs, chopped then soaked in dark rum
1/3 cup dried cranberries, chopped then soaked in orange juice
1/3 cup sliced almonds, toasted
2 Tbs diced candied orange peel
6 ounces marzipan
3 Tbs melted butter
Powdered sugar for dusting
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, orange blossom water, sugar, salt, butter, cinnamon and bread flour; mix well. When the dough has begun to pull together, turn it out onto a lightly floured surface. Drain any excess liquid from fruit and then knead it into the dough along with the toasted almonds and candied orange peel. Knead until you can form a smooth ball
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake in the preheated 350 degree oven for 10 minutes, then reduce heat to 300 degrees F and bake for a further 30 to 40 minutes, or until golden brown. Brush the warm loaf with butter, then dust with powdered sugar. Dust with powdered sugar once more before serving.