Stollen

Pulse 150 grams almond flour and 180 grams confectioner's sugar in a food processor to combine.

Combine two teaspoons almond extract, one teaspoon rose water and one large egg white, pour down the feed tube while running and process about 30 seconds until it forms a ball.

Divide the marzipan into two four ounce or 115 gram pieces, wrap tightly and refrigerate; can be made up to one week ahead.

Remove the peels from two oranges and four lemons, scrape off excess flesh and pith and julienne into long strips.

Boil the peel 15 minutes, drain, boil again another 15 minutes and drain, to remove bitterness.

Combine one cup water with two cups sugar in a medium sauce pot, bring to a gentle bubble and add the drained peel.

Turn the heat all the way down and simmer 45 minutes, stirring occasionally, until translucent and soft.

Dump the still hot peel into a bowl of granulated sugar and toss to coat, then shake off the excess in a fine mesh sieve in small batches.

Place each piece on a rack set in a rimmed baking sheet without touching and leave at room temperature 24 hours.

In a resealable container combine 250 grams raisins, 125 grams slivered almonds and 200 grams chopped candied peel.

Top with 100 ml dark rum, mix, cover and soak overnight, at least eight hours.

Combine 235 ml lukewarm milk with 25 grams sugar and nine grams instant yeast and let sit about 10 minutes at room temperature until foamy.

In the bowl of a stand mixer combine 480 grams all-purpose flour, 175 grams sugar, one teaspoon kosher salt, one teaspoon ground cinnamon, half a teaspoon ground cardamom and one teaspoon ground mace.

Add the foamy yeast milk, two teaspoons vanilla extract, 113 grams softened unsalted butter, the zest of one lemon, one large egg and two large egg yolks.

Fit dough hooks and mix on medium speed five to eight minutes until a smooth, tacky, silky bouncy ball of dough forms.

Put in a lightly oiled bowl, cover loosely with oiled plastic wrap and rest at room temperature about an hour and a half, until poofed but not quite doubled.

Return to the mixer and work in the boozy fruit and nuts, adding a little flour if the dough is too soft.

Turn out onto a heavily floured surface and divide into two pieces.

Lightly flour each half and roll into ovals as long as the eventual loaf, about 14 inches.

Roll a marzipan ball into a log just shy of the length of the oval, fold the dough over it from the sides and pinch each end shut.

Press a divot around each side of the marzipan, cover loosely with greased plastic wrap on parchment set in a rimmed baking sheet and rest an hour and a half.

Bake at 350F, 175C, for 35 to 45 minutes until deeply golden brown and puffed, or until it hits 190F internal.

Prick the loaves all over with a toothpick, at least 50 times per loaf.

Brush a stick of molten butter into each pricked loaf until it soaks up every drop.

Dust generously with powdered sugar and cool completely, at least four hours, before slicing.