Stollen
=======

Ingredients
-----------

- 1 kg (  2 lb 4oz ) plain ( all-purpose flour ) flour
- 200 g ( 7oz ) sugar
- 110 g  ( 4oz ) fresh yeast
- 1/2 L ( 18 fl oz ) milk
- 1 teaspoon good quality vanilla extract
- a few drops of almond extract
- a pinch ground nutmeg
- a pinch of ground cloves
- a pinch of salt
- 400 g  ( 14oz ) unsalted butter, melted and cooled down
- 110 g ( 4oz )  finely chopped almonds
- 400 g  ( 14oz ) raisins
- 200 g  ( 7oz ) currants
- 250 g  ( 9oz ) chopped mixed orange and lemon peel
- 450 g  ( 16oz ) good quality marzipan
- extra unsalted butter, melted
- powder ( icing ) sugar for dusting 

Preparation
-----------

1.  melt the butter very  gently, put aside to cool

2.  very gently warm the milk

3.  break up the fresh yeast and place in a bowl with a teaspoon of sugar

4.  add the slightly warmed milk and let it rise

5.  into a large bowl sift the flour

6.  add the sugar, pinch of ground nutmeg, pinch of ground cloves, pinch of 
    salt, vanilla and almond extract 

7.  mix it all together

8.  now add the melted and cooled butter and the risen yeast and knead it well

9.  when the dough has been well kneaded add the chopped almonds, dried fruit 
    and chopped peels, this will take some time and patience

10. when everything has been mixed well in, place back in bowl, cover with 
    cling film or tea towel and leave to rise in a warm place, about 1-2 hours 
    or more

11. divide in halve, knead it again well and roll out 

12. knead the marzipan and roll out

13. place the marzipan in the centre of the rolled out dough

14. fold the Stollen over with marzipan inside 

15. place on an greased baking tray and leave to rise again for 1-2 hours or 
    more

16. put a piece of greaseproof paper on top to prevent from burning and 

17. bake in a preheated oven: 190 C ( 375 F / gas 5  ) for 1 hour or more

18. when ready, while still hot, brush generously with melted butter and dust 
    with powder sugar

19. leave to cool on a wire tray

20. when cool, wrap in foil or place in an airtight container and keep cool

21. just before serving dust again with powder sugar