Best German Christmas Stollen (Christstollen)

subheading: For the Dough:

1 cup lukewarm whole milk

3 teaspoons active dry yeast

½ cup granulated sugar

note: 4 cups 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

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 , 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 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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