Best Authentic Stollen (German Christmas Bread)

subheading: For the Dough:

236 ml lukewarm whole milk

3 teaspoons active dry yeast

100 g granulated sugar

note: 520 g all-purpose flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.

1 large egg

2 large egg yolks

170 g 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

0.75 teaspoon ground cardamom

0.75 teaspoon ground mace (recommended but can substitute nutmeg)

0.5 teaspoon ground cinnamon

230 g Homemade Marzipan/Almond Paste , divided in half (you can omit the marzipan if you prefer)

or store-bought marzipan/almond paste

subheading: For the Fruits & Nuts:

255 g raisins

85 g candied lemon peel , finely diced

85 g candied orange peel , finely diced

Homemade Candied Citrus Peel Recipe (we VERY STRONGLY recommend using homemade, it makes ALL the difference!)

85 g blanched slivered or sliced almonds , finely chopped

80 ml 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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