Cranberry And Citrus Bread - cooking recipe

Ingredients

2 None oranges, grated zest, juice of 1
2 tbsp orange liqueur (such as Grand Marnier)
50 g dried cranberries, chopped
500 g plain flour
14 g dried active yeast
125 ml semi-skimmed milk
2 None lemons, 1/2 peeled in long spiral, remaining zest grated
1 tsp vanilla extract
100 g caster sugar
250 g butter
400 g marzipan
100 g icing sugar

Preparation

In a bowl, mix the orange juice, liqueur and the cranberries. Heat the milk in a saucepan until lukewarm. In a mixing bowl, add the flour and make a well in the center. Sprinkle the yeast in the center of the well and pour the warmed milk over. Cover the well with a little flour then cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
Add the grated orange and lemon zest, vanilla extract, 1/4 cup sugar, 1 stick + 6 tbsp butter, and a pinch of salt and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 30 minutes.
Line a baking sheet with parchment paper. Drain the cranberries, set aside a few for decoration, and knead the remainder into the marzipan. Shape into an 8 inch long roll.
Slightly knead the dough again then roll out on a lightly floured surface into a 12 x 8 inch rectangle. Place the marzipan roll on top. Fold the dough over the marzipan so it covers three-quarters of it, then roll the other side back on itself to form a tube (this will be the top). Place on the baking sheet and allow to rest in a warm place for 30 minutes.
Preheat the oven to 400\u00b0F. Bake for 50-60 minutes, until a toothpick comes out clean. Melt 2 tbsp butter and brush half over the stollen. Sprinkle over half the remaining sugar, then sift over half the powdered sugar. Repeat with the remaining butter, sugar, and powdered sugar. Garnish with cranberries and lemon zest.