Christmas Stollen

Warm the milk to approximately 100 degrees. Mix the yeast into the milk and stir into the flour. Cover with plastic wrap and ferment for 1 hour until the sponge is very foamy.

While the sponge is fermenting, combine the dried fruit and the liqueur.

When the sponge is ready, combine the remaining flour, salt, sugar, and cinnamon in a large bowl.

Stir in the sponge, egg, softened butter, and enough water to form a soft but not sticky dough.

Stir in the dried fruit and knead in a mixer or by hand for 5 to 10 minutes.

Place the dough in an oiled bowl, cover with plastic or a damp towel, and set aside to rise for 45 minutes to an hour.

On a floured surface, shape the dough into something like a rectangle, either by rolling it out or pressing it with your hands.

Place the marzipan or slivered almonds in the center of the loaf. Fold the dough closed and shape the loaf into something resembling a crescent.

Cover the loaf loosely with plastic and set it aside to rise for approximately an hour to an hour and a half.

While it is rising, preheat the oven (and baking stone, if you use one) to 350 degrees.

When fully risen, bake the stollen for approximately 20 minutes. Rotate it and bake it until the internal temperature is approximately 190 degrees. Might have to go an additional 30 minutes depending on your oven.

Remove the stollen from the oven. While still hot, brush the top of the loaf with butter or vegetable oil and sprinkle with powdered sugar.

Serves