Christmas Stollen

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 F (175 degrees C).

Bake in the preheated oven for 10 minutes then reduce heat to 300 degrees F (150 degrees C) 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.