Christmas stollen with almond paste

Ingredients

• 400 g flour
• 7 g dry yeast
• 100 ml lukewarm milk
• 60 g fine granulated sugar
• 75 g softened unsalted butter (plus 50 g for brushing)
• 1 egg (beaten)
• 1 tsp ground cinnamon
• Zest of 1/2 orange
• Pinch of salt
• 75 g raisins
• 50 g currants
• 50 g finely chopped candied peel
• Splash of rum or orange juice (for soaking)
• Icing sugar (generous, for finishing)
• 150 g ground almonds (for almond paste)
• 150 g fine granulated sugar (for almond paste)
• 1 egg (for almond paste)
• Zest of 1/2 lemon (for almond paste)

Instructions

1. 1

   First make the almond paste: mix 150 g ground almonds with 150 g fine granulated sugar, 1 beaten egg and the zest of half a lemon. Knead briefly into a smooth mass and wrap in foil. Chill for at least 30 minutes.Soak 75 g raisins and 50 g currants for 15 minutes in lukewarm water with a splash of rum or orange juice. Drain and pat dry with kitchen paper.Dissolve 7 g dry yeast in 100 ml lukewarm milk with a teaspoon of sugar. Leave for 10 minutes until it starts to foam.Put 400 g flour, a pinch of salt, 60 g sugar, 1 tsp ground cinnamon and the zest of half an orange in a large mixing bowl. Add the yeast mixture, 1 beaten egg and 75 g softened unsalted butter. Knead for 10 minutes until you have a smooth, elastic dough.Knead the drained raisins, currants and 50 g finely chopped candied peel through the dough. Cover the bowl with a tea towel and let the dough rise in a warm place for 1 hour until doubled in size.Preheat the oven to 180°C (conventional/top-and-bottom heat).Press the risen dough on a lightly floured work surface into an oval of about 30 by 20 cm. Roll the almond paste into a log about 25 cm long and place it just left of center on the dough. Fold the larger half of the dough over the almond paste. Press the edges lightly to seal.Place the stollen on a baking sheet lined with parchment paper. Cover and allow to proof for another 30 minutes.Bake the stollen for 30 to 35 minutes until golden brown. A hollow sound when you tap the bottom means it is done.Brush the stollen generously with melted butter (about 50 g) immediately after baking. Let cool for 10 minutes, then sift a generous layer of icing sugar over it. Slice and serve.