Marzipanstollen (Marzipan Christmas Stollen)

Instructions

1. At least 1 hour ahead, toss the raisins with the dark rum, cover and let soak. Mix in the candied lemon peel and chopped blanched almonds.
2. Make a sponge: stir the instant yeast and 1 tablespoon of the granulated sugar into the lukewarm whole milk, add 100 g of the bread flour and stir to a thick batter. Cover and let stand until bubbly, about 20 minutes.
3. Add the remaining bread flour and sugar, the fine salt, egg, lemon zest, vanilla extract and almond paste. Knead, adding the softened unsalted butter a piece at a time, until smooth and supple, about 8 minutes. Cover and let rest in a warm place for 45 minutes.
4. Flatten the dough and gently knead in the fruit and almond mixture until evenly distributed. Cover and rest 20 minutes. Meanwhile roll the marzipan into a log about 12 inches (30 cm) long.
5. On a floured surface, roll the dough into an oval about 13 x 9 inches (33 x 23 cm). Lay the marzipan log lengthwise just off-center, fold the wider side of the dough over it so the edge sits back from the bottom edge, and press firmly along the seam. Tuck any raisins on the surface underneath.
6. Place the loaf on the lined baking sheet, cover and let rise until slightly puffy, 40 to 45 minutes. Toward the end, heat the oven to 350°F (175°C).
7. Bake until deep golden brown and an instant-read thermometer in the bread (not the marzipan) reads 195°F (90°C), 55 to 60 minutes. Cover loosely with foil after 30 minutes if it darkens fast.
8. Brush the hot stollen all over with half the melted butter, let it soak in, about 10 minutes, then brush with the rest and dust generously with half the powdered sugar. Let cool completely, about 45 minutes.
9. Dust with the remaining powdered sugar, wrap tightly in plastic and foil and let rest at least 2 days, ideally a week, before slicing.