1-Making Christmas Stollen is a rewarding process that starts with simple prep work. Begin by soaking the dried fruits and nuts in 60 ml of quality dark rum to plump them up and boost their flavor. At the same time, activate the yeast by mixing 7 g active dry yeast with a bit of the 60 g granulated sugar in 250 ml lukewarm whole milk until it turns frothy.

2-Next, combine the dry ingredients in a large bowl: 500 g all-purpose flour, the remaining granulated sugar, 1 teaspoon salt, 1 teaspoon ground cardamom, ¼ teaspoon ground mace or nutmeg, and 1 teaspoon ground cinnamon. Add in the wet mix, including the yeast mixture, 2 large eggs, 100 g softened unsalted butter, 1 teaspoon vanilla extract, and zest of 1 lemon. Knead everything until you get a smooth, elastic dough, which might take about 10 minutes by hand or with a mixer. Check our tips on dough handling for the best results.

3-Let the dough rise in a warm spot until it nearly doubles in size, usually 1-2 hours. Once risen, knead in the soaked fruit mixture, making sure to drain any excess liquid first for a better texture. Divide the dough into two halves and shape each into an oval on a floured surface.

4-Roll the optional 100 g marzipan into a log and place it in the center of each oval. Fold the dough over the marzipan and pinch the edges to seal, creating that classic hump shape. Let the loaves rise again for about 30 minutes. Preheat your oven to 175°C (350°F) and bake for 30 to 40 minutes until golden and reaching an internal temperature of 88°C (190°F).

5-Right after baking, brush the loaves with 50 g melted unsalted butter and dust with 100 g powdered sugar for a sweet finish. Cool them on a wire rack before slicing. For more ideas on festive breads, this external resource offers great inspiration: authentic Stollen recipes.