Bake Delicious Stollen Bread Without the Hassle!

Start by combining the dried cranberries, golden raisins, candied lemon peel, candied orange peel, and slivered almonds in a bowl. Pour the dark rum over the mixture and give it a good stir. Let it soak while you prepare the dough; this helps to plump the fruits and infuse them with flavor.

In a large bowl, warm the milk until it's just lukewarm (not too hot!). Stir in the active dry yeast and sugar, then let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to go!

In another bowl, combine 3 cups of all-purpose flour, the egg, softened butter, vanilla extract, lemon zest, salt, cardamom, nutmeg, and cinnamon. Once the yeast mixture is frothy, add it to this bowl. Mix everything together until a dough begins to form. If the dough feels too sticky, gradually add more flour, a little at a time, until it’s manageable.

Turn the dough out onto a floured surface and knead it gently for about 5-7 minutes. You want it to be smooth and elastic, but try not to overwork it. Once done, place the dough in a lightly greased bowl and cover it with a clean towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Drain any excess liquid from the fruit and nut mixture, then fold it into the dough until evenly distributed. This part is a bit messy, but it’s all worth it!

Divide the dough into two equal pieces. Shape each piece into a rectangle about 1-inch thick. Roll the almond paste into two logs and place one on each rectangle. Fold the dough over the almond paste, pressing the seams to seal. This will give your stollen its signature shape!

Place the shaped loaves on a lined baking sheet and cover them with a towel. Let them rise again for about 30-40 minutes, until they’re puffy.

Preheat your oven to 350°F (175°C). Bake the loaves for about 40-50 minutes, or until they are golden brown and sound hollow when tapped. You can check the internal temperature with a thermometer; it should read around 190°F (88°C).

Once baked, remove the loaves from the oven and brush them generously with melted butter. While they're still warm, sprinkle them with powdered sugar for that classic stollen finish. Let them cool completely on a wire rack.

For the best flavor, wrap the cooled stollen in plastic wrap and let it sit in a cool place for at least a few days before slicing. This resting period allows the flavors to meld beautifully. When you’re ready to enjoy, simply slice and savor the deliciousness!