Christmas Stollen

1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners` sugar
1 teaspoon ground cinnamon

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees.

Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees, and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners` sugar, and sprinkle with the cinnamon.