Organic Stollen

Dough instructions:

1. Combine the raisins and sultanas in a bowl and add orange liqueur, brandy, or rum. Stir every so often to ensure proper saturation and flavoring. Cover and keep at room temperature while preparing the dough.
2. Next, heat the milk in a small saucepan and add 1 cup (2 sticks) of butter medium-low heat and cook until the butter melts. Remove from heat.
3. Using a kitchen thermometer monitor the temperature of the milk/butter mixture until it reads 100°F.
4. Combine the flour, yeast, ¼ cup of sugar, cardamom, salt, nutmeg, and orange zest in the bowl attachment of your stand mixer and mix for one minute to evenly distribute ingredients.
5. Carefully pour the milk/butter into the flour mixture and knead with the dough hook attachment. While dough is incorporating, beat the eggs and vanilla together and add to dough.
6. Continue to knead the dough for about 10 minutes or until it has a smooth texture.
7. Remove dough and add the coconut oil to the bottom of the bowl. Put the dough back in the bowl and roll it around to coat. Cover and place the bowl in a warm place away from any drafts. Allow the dough to rise for 2 hours.
8. Prepare the marzipan (see below) before continuing to step 9.
9. Add the raisin mixture and candied fruit peel to the risen dough and knead with the dough hook until all the ingredients are evenly incorporated.
10. Place a sheet of parchment on a flat surface and a little coconut oil. Drop the dough on top and form into a 10x8 oval. Cover and let sit for another hour to rise.
11. Heat the oven to 325°F.
12. Punch down the dough and reform into an oval. Using a rolling pin lightly indent a channel length-wise and slightly to one side of the dough. Carefully place the marzipan core onto the channel and fold the dough over to form an “omelet,” allowing a slight lip to stick out from the bottom fold.
13. Transfer the stollen to a baking pan and bake for about an hour or until the crust has a golden crust.
14. Melt the remaining butter.
15. Remove the stollen from the oven and while still hot, brush the butter over the top dome and sides.
16. Allow to cool thoroughly.
17. Sift a generous amount of powdered sugar over the stollen using a wire mesh or sifter, enough to get a thick layer, and wrap in plastic wrap.
18. Allow to rest overnight.
19. Unwrap stollen and cover with a light layer of powdered sugar, slice, and serve.

• Optional: warm oven to 325°F and add stollen slices for 5 minutes, serve with spreadable butter.
• Optional: scoop out marzipan and spread over one side, bite, smile, enjoy!

Marzipan instructions:

1. Combine almond meal/flour and powdered sugar in a bowl and mix to evenly blend.
2. Sift mixture into a food processor along with vanilla, rose water, egg white or coconut oil.
3. Pulse until mixture begins to form clumps and test for moisture. If the mixture is too dry add one tablespoon of coconut oil, or if too wet add ¼ cup almond meal, continue to pulse until a solid mass begins to form.
4. Remove marzipan and roll into a 10” long core.
5. Set aside and continue to step 12 above.

• Optional: If there’s any excess marzipan left over, roll out and flatten with a rolling pin, cut out long strips and combine with powdered sugar or cinnamon. Place streusel to the top of stollen and continue to bake.