German Christmas Stollen Recipe

Ingredients (18)

• 1 cup (145 grams) dark and golden raisins
• 1/4 cup (40 grams) candied lemon peel
• 2 tablespoons (20 grams) candied orange peel
• 1/3 cup (50 grams) blanched almonds, chopped
• 3 1/2 tablespoons (50 milliliters) dark rum
• 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 1 (0.6-ounce size) block cake yeast
• 1 1/4 cups (300 milliliters) warm milk, divided
• 1/3 cup (50 grams) granulated sugar, plus a pinch
• 4 2/3 cups (595 grams) bread or all-purpose flour, divided
• 1 large egg
• 2 tablespoons lemon zest, from about 2 lemons
• 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla paste or extract
• 1/4 teaspoon salt
• 7 1/2 ounces (213 grams/15 tablespoons) softened unsalted butter, divided
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/2 cup (113 g) melted unsalted butter, for brushing
• 1/2 cup (60 g) confectioners' sugar, for dusting