STOLLEN

Stollen is a traditional German Christmas Bread.  This recipe does not require a "sponge" which makes it quick and easy. The original recipe is from King Arthur Flour's website, but I have adapted it.
Makes 2-1# loaves.

2-1/4 Cups flour
1/2 Cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 Cup unsalted butter, melted 
1 Cup (8 oz) part skim Ricotta cheese
1 egg
1 tsp vanilla
2 tsp lemon zest
1 tsp lemon extract

1/2 cup golden raisins
1/4 cup glace' cherries, snipped into 1/2" pcs
1/4 cup dried apricots, snipped into 1/2" pcs
1/3 cup slivered almonds, toasted and cooled
6 oz Almond Paste, divided

6 TB melted butter
1 Cup Confectioners Sugar

Preheat your oven to 325.
Whisk flour, sugar, baking powder and salt together in large bowl.
In a separate bowl combine melted butter, ricotta, egg, vanilla, lemon zest and extract.

Toss fruit and nuts in enough flour to coat and shake out the extra flour. 
Add wet ingredients to dough. Add fruit and nuts to dough. Mix together until evenly distributed.

Turn out the dough onto lightly floured surface and knead it till it comes together. Divide in half. 
Working with one half at a time shaped dough into 8" x 7" oval that is about 1/2" thick. 

Roll 3 oz Almond Paste into a rope and lay it down the middle of the oval on the 8" length. Fold over the upper side over it and about one inch from the other side. Using the side of your hand seal the dough about 3/4" from the end that is folded. (see photo below). Repeat for the other stollen.

Place the 2 loaves on parchment lined baking sheet so that they do not touch and bake for 40-45 minutes till lightly browned and toothpick inserted in center comes out clean.

Place stollen on wire rack on baking sheet. Immediately brush with melted butter and dust heavily with confectioners sugar.  
Allow to cool a little (15 minutes) and brush again with melted butter and dust with sugar. After 15 minutes brush with butter and dust with sugar. (Don't worry about taking up some sugar on the basting brush).
And again, for the third time, brush with butter and dust with sugar. This will create a thick layer of "frosting". Allow to harden and wrap tightly in plastic.