Stollen

Pulse the almond flour and confectioner's sugar in a food processor to combine.

Combine the almond extract, rose water and egg white and pour down the feed tube with the processor running; process about 30 seconds to a ball.

Divide the marzipan into two 115 g pieces, wrap tightly in plastic and refrigerate; can be made up to one week ahead.

Remove the peel from the oranges and lemons, scrape off excess flesh and pith, and slice thinly into long strips.

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

Bring the water and sugar to a gentle bubble, add the drained peel, drop the heat to low and simmer 45 minutes, stirring occasionally, until translucent and soft.

Toss the hot peel straight into granulated sugar, coat well, then shake off the excess through a fine mesh sieve in small batches.

Space the pieces on a rack set in a rimmed baking sheet and dry at room temperature 24 hours.

Combine the raisins, slivered almonds and chopped candied peel with the dark rum in a resealable container and soak covered overnight, at least eight hours.

Whisk the lukewarm milk with 25 g sugar and the instant yeast and stand about 10 minutes at room temperature until foamy.

In the bowl of a stand mixer whisk the flour, 175 g sugar, kosher salt, cinnamon, cardamom and mace.

Add the yeasted milk, vanilla, softened butter, lemon zest, the whole egg and the egg yolks.

Mix with dough hooks on medium five to eight minutes to a smooth, tacky, bouncy ball.

Rest in a lightly oiled bowl under loosely fitted oiled plastic about an hour and a half at room temperature, 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 in two; flour each half and roll into ovals as long as the finished loaf, about 14 inches.

Roll a marzipan ball into a log just shy of the length of the oval, lay it inside, fold one side of the dough over the other and pinch both ends shut.

Press a divot along each side of the marzipan with the upper parts of the hands.

Cover loosely with greased plastic on parchment paper set in a rimmed baking sheet and rest an hour and a half at room temperature.

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

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

Brush a stick of molten butter per loaf over the holes until it is all soaked up.

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