Instructions
- In a small bowl, warm the Milk and dissolve the Yeast and Sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, combine the Flour and Salt. Add the yeast mixture, softened Butter, and Egg. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the Fruit & Nut Filling. Combine all Fruit & Nut Filling ingredients in a bowl and mix well.
- Punch down the risen dough and roll it out into a large rectangle (approximately 12x18 inches).
- Spread the Marzipan evenly over the dough, leaving a 1/2-inch border.
- Sprinkle the Fruit & Nut Filling evenly over the Marzipan.
- Roll the dough up tightly, starting from the long side. Pinch the seam to seal.
- Place the stollen on a baking sheet lined with parchment paper. Gently curve the ends towards each other to form a horseshoe shape.
- Cover and let rise for another 30-45 minutes.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown.
- While the stollen cools, prepare the Glaze. Whisk together the Powdered sugar, Milk, and Vanilla extract until smooth.
- Once the stollen is completely cool, drizzle the Glaze over the top. Let the glaze set before serving.
