Opa's Weichnachts Stollen

Combine the raisins, peel, and almonds in a bowl. Pour the rum over them, toss these ingredients to coat, and leave soak for minimum 1 hour. Note: I added about a cup of rum and stirred this once daily for about a week before I started baking. All rum was absorbed but if any is left, don’t discard it.

In your largest bowl, put 4 c. of the flour and in one corner sprinkle the yeast, a bit of sugar and 1/4 c. warm water. Leave 5 min. in a warm oven which was turned on briefly and then turned off again (or proofing setting). Then add some more (2 c.) flour, and the remaining 1/4 c. warm water, covering the yeast mixture with a thin layer of the flour. Wait until it rises up (about ½ hour).

Meanwhile pre-measure and cut your butter into pieces and measure 4 c. of flour in a small separate bowl. Place both ingredients on the counter where you will be working so they are easily accessible for Part III when your hands will be sticky.

In the same large bowl add the eggs, sugar, salt (keep salt away from yeast), almond extract, zest, and milk (milk should be warmed in the microwave). Add the 4 c. of premeasured flour a bit at a time during the kneading process, starting at this point in the process.

Now it is time to roll up your sleeves, as this part gets mucky. Use clean dry hands to continue to mix the wet and dry ingredients together. Begin to add in the butter, a few chunks at a time, mixing it in thoroughly. Use your fingers to smear the butter into the mixture and be on the lookout for any clumps of the yeast mixture which also need to be incorporated in the dough. Really knead well until elastic. At this point, add the fruit and nuts in one go and mix thoroughly – this will take some real elbow grease!

Continue to add the last 2 cups of flour, as needed. You will also want to transfer the dough from the bowl onto to the counter, so scrape out the bowl, and continue to knead with hands until a smooth, shiny, elastic dough is achieved. Place the dough back into the bowl, cover, and let rest in a warm place until it raises up – not necessarily double (could take an hour or more). The proofing oven works well.

Knead proofed dough once and then cut into 8 pieces (or 6 -4 small loaves and 2 large). Form each piece into a ball. Flatten and lengthen with light pressure from a rolling pin into an oblong shape and then make a dent lengthwise down the middle by slightly using the rolling pin to make a trench. Brush the middle and closest side with melted butter. Roll marzipan into a log and place in the trench indentation. How fat the log is depends on your love of marzipan – maybe ½” – 1” wide. Then fold the far side over the marzipan and partly on top of the closest raised edge. Push down lengthways along the loaf so that there is a hump on one side and the seam is secured. Leave to raise uncovered – another hour or so. Could go back into the proofing oven or somewhere warm.

Preheat the oven to 350 F. Brush the loaves with milk and bake for above 25 (small) or 45 (large) minutes depending on the size. Tap for a hollow sound indicating they are baked. When still hot, brush the finished loaves with melted butter and dust immediately with a thick layer of icing sugar. The loaves keep quite well, slowly drying out and becoming firmer as they age. You can also pop them into a plastic bag to freeze as well.

Enjoy!