Christmas Stollen with Homemade Almond Marzipan

Ingredients

• Starter: 4 1/2 tsp active dry yeast (2 packets)
• 1 tbsp granulated sugar
• 2 tbsp all-purpose flour
• 1/2 cup warm water (105°F to 110°F)
• Dough: 5 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp ground cinnamon, plus a pinch each of nutmeg and cloves
• 3/4 cup granulated sugar
• 10 1/2 tbsp unsalted butter, softened
• Zest of 1 lemon
• 3 tbsp brandy
• 1 tbsp orange blossom water or 1 tsp orange extract
• 4 large eggs, at room temperature
• 1 cup warm water
• 2/3 cup mixed candied fruit
• 2/3 cup chopped candied orange peel
• 2/3 cup raisins
• 1 cup chopped almonds
• Marzipan: 1 cup almond flour
• 3/4 cup plus 1 tbsp powdered sugar
• 1 egg white
• 1/2 tbsp lemon juice
• 2 tbsp sherry or brandy
• To finish: 1 egg, beaten, 4 tbsp melted butter, and powdered sugar

Instructions

1. Stir the yeast, 1 tbsp sugar, 2 tbsp flour, and 1/2 cup warm water together. Let it stand 10 minutes, until foamy.
2. Whisk 5 cups flour, salt, and spices together in a large bowl.
3. In a stand mixer with the paddle, cream the butter and 3/4 cup sugar (beat until pale and fluffy), about 3 minutes. Beat in the lemon zest, brandy, orange blossom water, and eggs one at a time.
4. Swap to the dough hook. Add the flour mixture in thirds, alternating with the yeast mixture and the 1 cup warm water, adding the water slowly until the dough comes together.
5. Knead on medium speed 8 to 10 minutes, until smooth and elastic. Mix in the candied fruit, peel, raisins, and almonds.
6. Place the dough in a greased bowl, cover, and let it rise in a warm spot about 45 minutes, until puffy.
7. Make the marzipan by stirring almond flour, powdered sugar, egg white, lemon juice, and sherry together to a moist paste. Roll it into two logs, each about 8 inches long.
8. Divide the dough in half. Roll each piece into an oval about 10 x 8 inches and brush two-thirds of it with beaten egg.
9. Set a marzipan log along the middle of the egged section and fold the dough over it, leaving the unbrushed third as the top flap. Pinch the seam closed.
10. Place both loaves on parchment-lined baking sheets and rest 15 to 20 minutes. Meanwhile, heat the oven to 400°F.
11. Bake 10 minutes, then lower the heat to 340°F and bake another 35 to 40 minutes, until deep golden and a toothpick in the dough comes out clean.
12. Brush the hot loaves generously with melted butter and dust heavily with powdered sugar. Cool on a rack.