Stollen

1. Mix the raisins and candied peel with the rum, and leave to steep overnight.
2. Using a stand mixer, mix together the flour, yeast, sugar, almonds, salt, and almond extract.
3. Add the soaked raisins and peel, and mix well.
4. Mix in the milk, butter, and knead for a few minutes until the dough is smooth.
5. Cover with a clean tea towel, and set aside to prove until the dough has doubled in size. Depending on how warm the kitchen is, this could take 1 to 2 hours.
6. Once the dough has risen, remove from the bowl, and knock the air out of it. Knead for another few minutes, return to the bowl, cover again, and leave for another hour.
7. Divide the dough into two, and roll each out into an oval about 1 inch (2,5 cm) thick.
8. Divide the marzipan into two, and roll each piece into a log around the same length as the dough.
9. Place the marzipan along the center of each piece of dough.

If using a stollen tin

1. Fold the dough over the marzipan to cover. Pinch the sides and ends together to seal, and then place into the tins.
2. Place each tin onto a baking tray lined with parchment paper, and leave for 30 minutes to rise again. Make sure the open side of the tin is on the baking tray, and the vents are at the top.

If not using a stollen tin

1. For each stollen, fold one side of the dough to cover the marzipan, then bring the other side over to overlap. Press down to seal.
2. Press the rolling pin into the dough on the opposite side to the seam to make an indentation along where the marzipan is.
3. Place both stollen onto a baking tray lined with baking parchment, cover, and leave for 30 minutes to rise.
4. Pre-heat the oven to 350°F (180°C).
5. Bake for 55 to 60 minutes, until the loaves are golden brown, and sound hollow when tapped on the bottom.
6. Remove from the oven, and set aside to rest for 10 minutes. If using stollen tins, remove the loaves, and cool on the baking tray.
7. Brush each loaf with melted butter.
8. Once the butter is used up, sift icing sugar over the top of each loaf to make a thick white layer. The icing sugar will melt in at first but keep sifting more over until it settles into an even layer.
9. Leave to cool completely, then wrap tightly in plastic wrap and aluminum foil, and store in a cool pantry for two weeks or more to let the flavors fully develop.