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1
In a medium bowl, mix the cranberries, orange peel, dark raisins, and golden raisins with the rum.
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2
Cover and let stand for 1 hour.
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3
To make the sponge, in another medium bowl, stir together the milk and yeast to combine (no need to dissolve the yeast).
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4
Add 1 cup of flour and stir for 100 strokes to make a thick batter.
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5
Cover tightly with plastic wrap and let stand in a warm place until the sponge is bubbly, about 1 hour.
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6
To make the dough, drain the fruit, reserving the rum.
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7
Pat the fruit dry with paper towels and set aside.
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8
In a large bowl using a handheld electric mixer or in the work bowl of a heavy-duty standing mixer fitted with the paddle blade, beat the butter at high speed until creamy, about 1 minute.
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9
Add the granulated sugar and beat until light in color and texture, about 2 minutes.
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10
Beat in the eggs, one at a time.
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11
(The mixture may curdle, but dont worry.)
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12
Beat in the reserved rum, lemon zest, and salt.
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13
Reduce the speed to low.
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14
Beat in the sponge.
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15
Gradually beat in enough of the flour to form a soft, shaggy dough that just clears the sides of the bowl.
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16
Switch to a wooden spoon when necessary if making with the handheld mixer.
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17
Turn out the dough onto a lightly floured work surface and knead until supple but still slightly sticky, about 5 minutes.
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18
If the dough holds its shape when formed into a ball, it has been kneaded enough.
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19
Do not add too much flour.
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20
Gradually knead in the fruit and almonds.
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21
If kneading by machine, switch from the paddle blade to the dough hook and knead on medium-low speed until the dough is supple but still slightly sticky, about 5 minutes.
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22
Gradually add the fruit and almonds and knead just until incorporated.
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23
Do not overmix, or the fruit will color the dough.
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24
If you like you can transfer the dough to a floured surface and knead briefly by hand to check the consistency.
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25
Shape the dough into a ball.
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26
Place into a buttered large bowl and turn to coat the dough with butter.
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27
Cover tightly with plastic wrap and let stand in a warm place until doubled, about 1 hour.
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28
Position racks in the center and top third of the oven (see Note) and preheat to 350F.
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29
Lightly butter two large baking sheets.
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30
Turn out the dough onto the work surface and knead briefly.
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31
Cut the dough in half.
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32
On a prepared baking sheet, stretch and pat out the dough to form a 12 x 8-inch oval.
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33
(If the dough resists shaping, cover loosely with plastic wrap and let rest for 5 minutes, then try again.)
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34
Sprinkle 1/3 cup of the almond paste down the center of the oval.
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35
Fold one long side of the dough over, about 1 inch past the center.
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36
Fold the other side of the dough over, about 1 inch past the center.
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37
Pinch the seams closed.
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38
Brush the dough generously with 2 tablespoons of the melted butter and sprinkle with 2 tablespoons of the granulated sugar.
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39
Repeat with the remaining dough, butter, and sugar.
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40
Loosely cover the dough with plastic wrap and let stand in a warm place until almost doubled, about 30 minutes.
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41
Bake until the tops are golden brown and a thin knife inserted in the thickest part of the dough comes out clean, about 45 minutes.
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42
Transfer the stollen to a wire rack and sift generously with confectioners sugar.
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43
Cool completely on wire racks.
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44
Sift again with confectioners sugar just before serving.
