Authentic German Christmas Stollen Recipe: Traditional Holiday Bread

In a medium bowl, combine the apricots, cherries, raisins, and rum. Cover and let soak for 12 hours so the fruit absorbs the rum and softens.

In the bowl of a stand mixer fitted with the dough hook, whisk together ¾ cup warm water (105°–110°), 1 tablespoon granulated sugar, and the yeast. Let rest until foamy, about 10 minutes. With the mixer running on medium, add the egg, scraped vanilla seeds, orange zest, and the remaining 3 tablespoons sugar. In a separate bowl, whisk the flour, salt, nutmeg, and ginger. With the mixer on low, gradually add the dry ingredients. Add the softened butter, 1 tablespoon at a time, and continue beating until a smooth dough forms, 5 to 8 minutes.

Lightly grease a large bowl with cooking spray. Place the dough in the bowl, turning to coat the top, then cover and let rise in a warm, draft-free spot (about 75°) until doubled, 1 to 2 hours.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured surface. Knead the soaked fruit (draining any excess liquid) and the slivered almonds into the dough until evenly distributed. Cover and rest for 10 minutes. Divide the dough in half. Pat one half into an 8 x 8-inch square. Divide the marzipan in half and roll each portion into an 8 x 1-inch cylinder. Place one marzipan cylinder at one edge of the dough square and roll the dough around it to enclose. Tuck the ends underneath and transfer to the prepared pan. Repeat with the remaining dough and marzipan. Cover and let the loaves rest until slightly puffy, 30 minutes to 1 hour.

Preheat the oven to 350°F (175°C).

Bake the loaves until golden and a wooden pick inserted in the center comes out clean, 35 to 40 minutes. If they begin to brown too quickly, tent with foil halfway through. When the loaves are done, brush them with the melted butter and dust generously with confectioners’ sugar. Wrap tightly in plastic wrap and store at room temperature for up to 2 weeks.

In a food processor, pulse the almond flour and confectioners’ sugar until combined. Add the egg white, rosewater, and almond extract and process until the mixture holds together. If it seems too dry, add water 1 teaspoon at a time until it comes together. Shape the marzipan, wrap tightly in plastic, and refrigerate for up to 1 month.