Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Chef's knife and cutting board, chop candied cherries.
Using a small zester, grate lemon rind. Clean off and zest nutmeg, placing the lemon and nutmeg in small prep bowls until ready to use.
In a medium bowl, combine the dark or golden raisins, chopped candied cherries, and rum. Let soak for 1 hour. After an hour, add almonds and toss with 2 tablespoons flour. Set aside until ready to use.
Make the Homemade Marzipan
While the fruit is infusing, prepare the marzipan. In a large mixing bowl, combine the almond paste (chopped into pieces) and powdered sugar. Mix together on low speed until sandy in texture.
Add in lightly beaten egg white and almond extract. Mix until combined.
Hand knead until smooth using extra powdered sugar. Form into a flat ball and wrap in plastic wrap. Store in refrigerator until ready to use. Makes 10 oz.
Prepare the Stollen
Melt butter in a small saucepan over medium heat. Add in milk. Heat until warm (110 degrees).
In a large mixing bowl, stir together the warmed milk mixture, granulated sugar, large eggs, salt, lemon zest, almond extract, and freshly ground nutmeg. Stir in 5 cups all-purpose flour until mixture comes together.
Turn dough out onto a lightly floured workspace and knead 5-8 minutes, adding remaining flour as needed to make dough smooth and elastic. Knead in reserved fruit mixture, 1/3 cup at a time.
Shape into a ball and place in a greased bowl, turning to grease top. Cover with plastic wrap and let rise until double, about 60-90 minutes.
Assemble the Stollen
Punch down dough on a lightly floured surface and divide in half. Roll each into an 8" x 14" oval.
Divide the marzipan in half and roll each into a 12" rope and place in the center of the dough. Fold the dough over to cover it. Pinch the seams together to seal.
Place the loaf, seam side down, on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the second loaf. Brush with 1 tablespoon melted butter. Let loaves rise for 45-60 minutes until doubled.
Preheat oven to 350 degrees. Bake the loaves for 25-30 minutes until golden brown and they sound hollow when lightly tapped. Transfer to wire racks to cool. Sprinkle with powdered sugar. Makes 2 loaves.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**If desired, you may divide the dough and marzipan into 4ths to make four smaller loaves.