Method
1
Combine the raisins and rum or orange juice in a small bowl and leave to soak for at least 30 minutes.
2
Drain well before using.
3
In a large bowl, mix the flour and yeast.
4
Add the lukewarm milk, granulated sugar, softened butter, egg, salt, cinnamon, cardamom, and lemon zest.
5
Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
6
Knead in the drained raisins, candied peel, and almonds until evenly distributed.
7
Cover the bowl and let the dough rise in a warm place until nearly doubled, about 60–90 minutes.
8
Line a baking sheet with parchment paper.
9
Turn the dough onto a lightly floured surface and gently shape it into an oval.
10
Roll the marzipan into a log slightly shorter than the dough.
11
Press a lengthwise groove into the dough, place the marzipan in it, and fold one side of the dough over the other to create the traditional stollen shape.
12
Transfer to the baking sheet, cover loosely, and let rise for 30 minutes.
13
Heat the oven to 175°C (350°F).
14
Bake the stollen for 45–55 minutes, until golden brown and cooked through.
15
If it browns too quickly, cover loosely with foil.
16
Brush the hot stollen generously with melted butter.
17
Let it absorb the butter, then dust thickly with powdered sugar.
18
Cool completely before slicing.
19
Store wrapped in parchment and foil in a cool place; the flavor improves after a day or two.