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German Apple Stollen

"Enjoy your Christmas stollen with a twist! The ordinary marzipan filling is embellished with the addition of apples for an irresistibly tasty and moist loaf."

Ingredients :

1 (.25 ounce) bundle active dry yeast
1/2 cup milk, lukewarm
three/four cup white sugar, divided
4 cups all-reason flour, divided
1/2 cup rapeseed oil
4 eggs, divided
1 teaspoon grated lemon zest
1 pinch salt
2 pounds apples - peeled, cored, and chopped
1 half cups almond meal
1 (4 ounce) package marzipan, crumbled
3 half ounces raisins
1/4 cup rum
1 teaspoon floor cinnamon
five drops almond extract
7 tablespoons dry bread crumbs
2 tablespoons unsalted butter, melted
2 tablespoons confectioners' sugar, or extra as wished

Instructions :

Prep : 30M	Cook : 16M	Ready in : 3H20M

Dissolve yeast in lukewarm milk in a bowl. Stir 1 tablespoon sugar and 1 tablespoon flour into milk mixture. Let stand till yeast softens and starts to shape a creamy foam, about half-hour.
Mix half of of the closing sugar, oil, 2 eggs, lemon zest, and salt together in a bowl. Add remaining flour and yeast combination and knead right into a smooth dough. Place dough in a huge, gently oiled bowl and flip to coat. Cover with a smooth towel and permit upward push in a heat area till doubled in volume, about 1 hour.
Combine closing sugar, remaining eggs, chopped apples, almond meal, marzipan, raisins, rum, cinnamon, and almond extract in a huge bowl and mix properly for the filling.
Line a baking sheet with parchment paper. Dust a work floor with flour and roll out dough into a rectangle. Dust with bread crumbs and cover with apple filling, leaving a 1-inch border. Roll up dough from the 2 lengthy facets, assembly in the center. Place at the organized baking sheet, cowl with a clean material, and permit upward thrust, about 20 mins.
Preheat oven to 350 levels F (175 degrees C).
Bake stollen in the preheated oven for approximately 1 hour. Cover with aluminum foil after half-hour if stollen receives too dark. Remove from oven. Brush hot stollen with melted butter and dirt generously with confectioners' sugar. Let cool earlier than slicing.

Notes :

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