EFK Stollen

Directions

1. Combine the dried fruit with the orange or apple juice and let stand at least 30 minutes; drain well. Stir together the flour, yeast, sugar, salt, cinnamon, cardamom, and nutmeg. Add the warm milk, egg, egg yolk, softened butter, vanilla, and orange zest. Knead until the dough is smooth and elastic, 8 to 10 minutes, then gently knead in the drained fruit and almonds. Cover and rise until noticeably puffy, about 60 to 75 minutes. Divide the dough in half. Flatten each piece into an oval, place a marzipan log slightly off center if using, and fold one long side over so the loaf has the traditional off-center ridge. Place on a parchment-lined sheet pan, cover, and rise 35 to 45 minutes. Heat the oven to 350°F. Bake 30 to 35 minutes, until deep golden and the center registers about 190°F. While warm, brush generously with melted butter and coat with confectioners' sugar. Cool completely, then dust again with confectioners' sugar before slicing.