Stollen | Cruise Scoop

Ingredients

• 2 tsp (6 g) active dry yeast
• ⅔ C (150 ml) milk, warm (110°F/45°C)
• 1 lg egg
• 6 T (72 g) fine granulated sugar
• 1½ tsp (7 mg) salt
• ⅓ C (76 g) unsalted butter, softened
• 2¾ C (300 g) bread flour, plus flour for dusting
• ⅓ C (50 g) currants
• ⅓ C (50 g) raisins
• ⅓ C (50 g) red glacé cherries, quartered
• ¾ C (170 g) mixed candied citrus peel, diced
• 1 C (230 g) marzipan
• 1 T (8 g) confectioners’ sugar
• ½ tsp (1.5 g) ground cinnamon
• ¼ C (25 g) sliced almonds, toasted