Stollen Filling

• 2 cups dark raisins
• ¾ cup golden raisins
• ¼ cup candied lemon peel
• 1 cup candied orange peel
• 4 tbsp dark rum
• 2 tbsp vanilla extract
• 10 oz almond paste, divided & rolled into 2 cylindrical tubes, about 5" in length & ¾" in diameter

Starter

• 2 tsp dry yeast
• ¼ cup + 2 tbsp bread flour
• ¼ cup milk

Stollen Dough

• 1⅓ cup bread flour
• 5 tsp sugar
• ½ tsp kosher salt
• 1 egg yolk
• 2 tbsp almond paste
• ⅔ cup butter
• ¼ tsp nutmeg
• ¼ tsp cardamom
• non-stick cooking spray
• melted butter
• sugar, for dusting

Prepare Filling

1. Macerate all dried fruit in rum and vanilla one day prior to making the stollen. Set almond paste aside

Stollen Starter

1. Hydrate yeast in milk. Mix with flour and let rest for 2 hours in a slightly warm area

Make Stollen Dough, Proof & Bake

1. In a stand mixer, mix almond paste and butter with paddle attachment until creamy
2. Add yolk and mix until combined
3. Add sugar, salt, nutmeg & cardamom until combined
4. Change to hook attachment and add flour and starter. Mix on low speed for 3 minutes. Raise speed to medium and mix for 8-10 additional minutes
5. Add macerated fruit and mix at low speed for 3 minutes, then raise speed to medium and mix for an additional 4 minutes
6. Cover dough with plastic wrap and let rest for 1 hour
7. Divide dough and shape into 2 loaves. Place each half of dough on counter and roll in the middle of the loaves, lengthwise, with a rolling pin to create a crevice to place the tube of almond paste. Fold dough up and around paste, pressing edges to seal. Allow to rest for 30 minutes, covered loosely with plastic wrap
8. Preheat oven to 325º
9. Bake loaves for 45 minutes on sheet pan greased with non-stick cooking spray
10. Remove from oven, allow to cool
11. Brush loaves with melted butter and sprinkle generously with white sugar. Slice and serve