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1
The night before baking, mix raisins, cherries and rum in a small container.
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2
Mix almonds with 1/4 cup water in another container.
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3
Cover both and let sit overnight at room temperature.
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4
The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved.
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5
Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes.
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6
This is the starter.
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7
Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
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8
In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds.
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9
With motor running, pour in 1 cup melted butter.
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10
Mix on slow for 1 minute, then add egg yolk.
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11
Mix until liquid is absorbed, about 1 minute more.
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12
Divide starter dough into 3 pieces.
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13
Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition.
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14
After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
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15
Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes.
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16
Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
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17
Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes.
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18
Place dough in a medium bowl and cover with plastic.
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19
Rest for 1 hour to let rise slightly.
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20
Then knead it once or twice, cover with plastic and let rest for another hour.
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21
Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long.
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22
Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment.
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23
Place loaves on doubled pans and cover with plastic.
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24
Allow loaves to rest 1 more hour at room temperature.
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25
About 20 minutes before this rise is completed, preheat oven to 350 degrees.
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26
Remove plastic covering loaves and bake for about 1 hour.
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27
Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
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28
Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger.
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29
When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan).
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30
While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves.
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31
Sprinkle ginger sugar on tops and sides of loaves.
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32
When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
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33
The next day, sift 1 1/2 cups confectioners sugar over loaves, rolling to coat bottom and sides evenly with sugar.
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34
Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners sugar over loaves and serving.
