Oma’S Marzipan Stollen

• 3 to 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups 2% milk
• 6 tablespoons butter, cubed
• 2 teaspoons grated lemon zest
• 1 can (12-1/2 ounces) almond cake and pastry filling
• 1 cup finely ground almonds
• 1 tablespoon 2% milk
• 1 teaspoon rum extract
• 1/4 cup confectioners' sugar
• 1/2 to 1 teaspoon 2% milk

1. In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined
4. . Using a sharp knife, make a 1/2-in.-deep cut lengthwise down the center of each rope, stopping 1/2 in. from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under.
5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375u0b0. Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over warm stollen.

flour, sugar, active dry yeast, milk, butter, lemon zest, almond cake, ground almonds, milk, rum, confectioners, milk

Taken from www.tasteofhome.com/recipes/oma-s-marzipan-stollen/ (may not work)