Laden with dried fruit and marvelous marzipan, this sweet, moist German bread, a true holiday season staple, is prized the world over for a reason! If you want to go the extra mile, you can also make your own marzipan!

Preparation

To prepare the fruit, combine the candied fruit and rum, cover and set aside at room temperature for up to 12 hours. 

To prepare the dough, weigh your flour, then, using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. Cover the dough and let rise for about 90 minutes.

To prepare the filling, divide the marzipan into 3 pieces and shape each into a flattened 7-inch log.

To assemble the stollen, knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into 3 pieces and shape each piece into an 8x6-inch oval.

Place 1 piece of marzipan lengthwise down the center of each oval, then fold dough over it and press the top edge firmly to seal it to the dough below. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let rise for 60 minutes.

Preheat oven to 350°F with a rack in the upper third.

Bake the loaves for 30 minutes, until golden brown and their internal temperature reaches 190°F. Remove the stollen from the oven, and brush with melted butter. After 5 minutes, dust with superfine sugar and powdered sugar. Transfer to a rack to cool completely.

Wrap airtight and store at room temperature for up to 2 weeks or freeze for longer storage.