Stollen

Ingredients

• 1.25 cups raisins
• 0.5 cup currants
• 0.5 cup dark rum
• 1 cup milk
• 2.25 tsp active dry yeast
• 0.5 cup granulated sugar
• 4.5 cups all-purpose flour
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 0.25 tsp ground mace
• 2 tsp lemon zest – finely grated
• 1 cup unsalted butter – softened
• 1 large large egg – lightly beaten
• 1 tsp vanilla extract
• 1 cup candied citrus peel – finely chopped
• 0.75 cup blanched almonds – chopped
• 6 tbsp unsalted butter – melted
• 1.5 cups confectioners' sugar

Instructions

1. Combine the raisins, currants, and dark rum in a bowl; cover and soak at least 8 hours or up to 24 hours.
2. Warm the milk until just lukewarm (105–110°F). Sprinkle the active dry yeast over the milk, stir, and let stand until foamy, 5–10 minutes.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, ground cinnamon, ground cardamom, ground mace, and lemon zest.
4. Add the yeast–milk mixture, the lightly beaten egg, vanilla extract, and the softened unsalted butter to the dry ingredients. Mix with a sturdy spoon or stand mixer until a shaggy dough forms, then knead until smooth and elastic, 8–10 minutes (the dough will be rich and slightly tacky).
5. Drain the soaked fruit well and pat dry with paper towels. Knead in the candied citrus peel, blanched almonds, and the soaked fruit until evenly distributed.
6. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until nearly doubled, 60–90 minutes.
7. Turn the dough out onto a lightly floured surface. Pat into a 10×8-inch oval. Using a rolling pin or your hand, make a shallow trench lengthwise just off-center. Fold the larger side over the smaller to create the classic stollen hump, leaving a 0.5-inch border visible. Press the edge to seal lightly.
8. Transfer the shaped loaf to a parchment-lined baking sheet. Cover and let rise until puffy and slightly springy, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C).
9. Bake until deep golden and the center registers 195–200°F, 45–55 minutes; tent with foil if browning too quickly.
10. Immediately brush the hot loaf with half of the melted unsalted butter and sift a thick layer of confectioners' sugar over the top. Cool 20 minutes, brush with the remaining melted butter, and coat generously with more confectioners' sugar on all sides. Cool completely on a rack, dust again before slicing, and serve. For best flavor, wrap tightly and rest 1–3 days at cool room temperature before cutting.