Makes two loaves!

Ingredients

Dried Fruit

• 1 cup raisins
• 1/2 cup dried orange peel, chopped
• 1/2 cup dried cherries, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup dried pineapples, chopped
• 1/2 cup rum or whiskey

Dough

• 1 1/4 cups warm milk
• 1 tbsp yeast
• 1/2 cup honey
• 4 – 5 cups flour
• 2 tsp psyllium husk (for gluten free flour)
• 2 eggs
• 2/3 cups butter, softened
• 1 tbsp whiskey
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp cardamom
• 1/2 tsp nutmeg
• Zest of 1 lemon

Marzipan

• 1 1/2 cups almond flour
• 1 1/2 cups swerve (or powdered sugar)
• 1 tsp almond extract
• 1 tsp rose water
• 1 egg yolk

Topping

• 1/2 cup butter, melted
• 1 cup swerve (or powdered sugar)

Instructions

1. The night before you bake this bread, mix the dried fruits & alcohol together. Cover & let it soak overnight.
2. For the dough, mix together the milk, yeast, and 2 tbsp honey. Let it sit for 10 minutes.
3. Mix in the remaining dough ingredients. Knead & cover to rise for an hour.
4. Blend marzipan ingredients together in a food processor. Shape into 2 logs, about a foot long & an inch wide.
5. Add the fruit mixture to the dough, and mix well. Divide the dough into 2 pieces.
6. Roll each piece of dough into a rectangle, about 12″ x 7″.
7. Place the marzipan logs onto the left sides of each piece of dough. Fold the dough over once from the left, and once from the right.
8. Cover & let the loaves rise for another hour.
9. Bake for 30-35 minutes at 350. Immediately brush melted butter on top and dust with powdered sugar.

**The longer the stollen sits, the better it tastes! Wrap in plastic wrap & aluminum foil, and let it sit for a week before eating!**