Best German Christmas Stollen (Christstollen)

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

subheading: For the Dough:

1 cup lukewarm whole milk

3 teaspoons active dry yeast

½ cup granulated sugar

4 cups all-purpose flour

1 large egg

2 large egg yolks

¾ cup unsalted butter (1 ½ sticks) , at room temperature so it's very soft

2 teaspoons quality pure vanilla extract

zest of one lemon

1 teaspoon salt

¾ teaspoon ground cardamom

¾ teaspoon ground mace (recommended but can substitute nutmeg)

½ teaspoon ground cinnamon

8 ounces Homemade Marzipan/Almond Paste (click link for recipe) , divided in half (you can omit the marzipan if you prefer)

or store-bought marzipan/almond paste

subheading: For the Fruits & Nuts:

9 ounces raisins

3 ounces candied lemon peel , finely diced

3 ounces candied orange peel , finely diced

Homemade Candied Citrus Peel (click link for recipe) (we VERY STRONGLY recommend using homemade, it makes ALL the difference!)

3 ounces blanched slivered or sliced almonds , finely chopped

⅓ cup quality dark rum

subheading: For the Glaze & Dusting:

1 stick unsalted butter , melted

powdered sugar for generous dusting

Directions at daringgourmet.com

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