Traditional Stollen

Prepare the filling ahead of time. Place 200 g of dried cranberries and 200 g of raisins in a saucepan. Add a cinnamon stick, star anise and 2 cloves — put the spices in a paper bag so they are easy to remove. Add the zest and juice of 2 large oranges and bring to a boil.

Remove the spices after 15–20 minutes, cover with a lid and let cool completely. Then add 100 g of rum and ½ tsp of vanilla extract. Leave to infuse in a cool place for 4–5 hours, or preferably 24 hours.

In a deep bowl, mix 150 g of milk warmed to 30°C (86°F) with 2 tsp of dry yeast, ½ tsp of sugar and 100 g of sifted flour. Cover with cling film and leave in a warm place for 40 minutes.

Drain the liquid from the cranberries and raisins. Knead the risen dough, flatten it on the work surface and add all the dried fruit, 100 g of almonds and 150 g of flour. Mix well. If the dough still sticks to your hands, add a little more flour.

Divide the dough into three equal parts and roll each into a circle. Fold one third into the middle, then fold the other side on top. Press the center gently with the edge of your palm.

Place the stollen on a baking sheet lined with parchment paper and let them rise in a warm place for 2 hours.

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until well browned.

Add 120 g of sugar and the egg to the risen sponge and mix thoroughly. Add 170 g of softened butter and mix again. Sift in 400 g of flour and add ¼ tsp of salt. Knead the dough for 10 minutes, cover and let it rise in a warm place for 2½ hours.

Let the stollen cool slightly and brush them with 50 g of melted butter on all sides. Once completely cooled, generously dust them with powdered sugar on all sides and wrap tightly in foil, ideally in two layers. Let the stollen mature in a cool place for 3–4 weeks.