Oma's Marzipan Stollen
"My German grandma followed this stollen recipe and made it for us when we were young. I love this dessert. It tastes great, and it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. —Abigail Leszczynski, Beauford, South Carolina..."
INGREDIENTS
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3 to 3-1/2 cups all-purpose flour
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1/3 cup sugar
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1 package (1/4 ounce) active dry yeast
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1-1/4 cups 2% milk
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6 tablespoons butter, cubed
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2 teaspoons grated lemon zest
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FILLING:
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1 can (12-1/2 ounces) almond cake and pastry filling
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1 cup finely ground almonds
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1 tablespoon 2% milk
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1 teaspoon rum extract
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GLAZE:
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1/4 cup confectioners' sugar
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1/2 to 1 teaspoon 2% milk
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