• 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.
  1 cup mixed candied cherries, red and green
• 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.
  1 teaspoon lemon zest, 1/4 teaspoon freshly ground nutmeg
• 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.
  1/2 cup dark or golden raisins, 2 tablespoons spiced rum, 1/2 cup slivered almonds, 2 tablespoons all-purpose flour

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.
  8 oz almond paste, 2 cups powdered sugar
• Add in lightly beaten egg white and almond extract. Mix until combined.
  1 x-large egg white, 1/2 teaspoon almond extract
• 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℉).
  1 cup butter, 1 cup whole milk
• In a large mixing bowl, stir together the warmed milk mixture, granulated sugar, large eggs, salt, lemon zest, almond extract, and freshly ground nutmeg. In a large mixing bowl, stir together the warmed milk mixture, granulated sugar, large eggs, salt, lemon zest, almond extract, and freshly ground nutmeg.
  3/4 cups granulated sugar, 2 large eggs, 1 teaspoon salt, 1/2 teaspoon almond extract
• Stir in instant yeast along with 5 cups all-purpose flour. Mix until dough comes together.
  2 tablespoons instant yeast, 6-7 cups all-purpose flour
• 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.
  10 oz. marzipan
• 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℉. 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.
  1/2 cup powdered sugar