• Before starting the recipe, I recommend reading it fully and looking at the step-by-step images in the article. It will make it clearer.

Marzipan :

• Mix the almond powder with the sifted powdered sugar in a bowl.
• Gradually add the egg white while kneading to check the consistency as you go.
• You should obtain a well-homogeneous, non-sticky paste.
• Knead it for 5 minutes on the work surface.
• Shape 2 logs of 135 g (4.7 oz) each and 17 cm (6.7 inches) long (adjust the size based on the width of the Stollen dough rectangle).
• Wrap them in plastic film and place them in the refrigerator until use.

Prepare the "poolish" starter :

• In the bowl of a stand mixer or a large bowl, mix 125 g (4.4 oz) of flour with one tablespoon of sugar and the crumbled fresh baker's yeast.
• Gradually add the milk while whisking to obtain a smooth and homogeneous dough.
• Cover and let rise for 30 minutes.

Prepare the dried fruits  :

• Macerate the raisins and cranberries in rum or water. You can also incorporate them directly into the dough without without soaking.

Prepare the dough :

• Once the starter is ready, add the remaining 375 g (13.2 oz) of flour, the rest of the sugar, the softened butter, the egg, the lemon zest, the cinnamon, and optionally the mixed spice blend..
• Knead at speed 1 for 4 minutes, then at speed 2 for 10 minutes. If kneading by hand, count the same time. You should obtain a soft, non-sticky dough that perfectly detaches from the sides of the bowl.
• During kneading, drain the raisins and cranberries well, then mix them with the other dried fruits and candied fruits.
• Add them to the dough and knead for 1 minute to incorporate them well.
• Note: After testing the addition of the dried and candied fruit mixture before and after rising, it turns out that adding them after rising prevents the dough from tearing on the surface. However, nothing serious as you can see in the photos. Adopt what you prefer.
• Turn the dough out onto the work surface and flatten it into a square with the palm of your hand. Make sure the dried fruits are well distributed. If not, fold and roll out the dough several times until the fruits are evenly distributed. Then gather the dough into a ball.
• Place the dough in the bowl then cover it with plastic film and a cloth.
• Let rise in a draft-free place for 1 hour 30 minutes or more, until the dough has doubled in volume.
• Note: In cold weather, place the bowl in an oven preheated to 30°C (86°F) and turned off, or place a bowl of hot water at the bottom of the oven.

Shape the stollens :

• Once the dough has doubled in volume, punch it down and divide it into 2 equal portions to shape 2 Stollens.
• Note: If you haven't incorporated the dried and candied fruits before the rise, add them after deflating the dough.
• Roll out each ball into a rectangle about 24 cm x 18 cm (9.5 inches/7 inches)
• Place a log of marzipan in the center of the rectangle, widthwise.
• Fold the dough over to cover the almond paste, then seal the two edges of the rectangle. After folding the rectangle over the almond paste roll, the closure should not stop abruptly after the roll but should slightly exceed by about 3 cm (1.2 oz). (see image in article)
• Press well around the roll to seal it properly.  Also, pinch the dough at both ends to completely enclose the almond paste and prevent it from being visible on the sides.
• Form the second Stollen in the same way.
• Note: You can shape it as you like, but I find that this traditional shape is more authentic and nice when sliced.
• Place the Stollens on a baking sheet lined with parchment paper. Cover them with a clean cloth and let rise for 30 minutes. (the yellow color of the dough on the sheet is due to the light)

Baking and finishing:

• Preheat the oven to 200°C (392°F), then reduce the temperature to 170°C (340°F) before placing the Stollens in the oven.
• Bake the Stollens for 45 to 55 minutes, depending on your oven, until they are golden brown on all sides.
• Remove them from the oven and place them on a wire rack. Brush them with the hot melted butter.
• Generously sprinkle with powdered sugar and let them cool completely.
• Note: Some use granulated sugar at this stage, but I prefer powdered sugar. You can try both and see which you prefer for next time.
• Once the stollens are well cooled, use a brush or paper towel to remove the excess powdered sugar, leaving only the crusted part.
• Then sprinkle again with powdered sugar and place the stollen on a smaller container to elevate it, so you can cover it with plastic wrap without damaging the icing.
• Tie it with decorative string.
• Let it rest until the next day before enjoying.