3/4 cup plus 2 tablespoons granulated sugar, divided
4 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup warm milk (105-115°F)
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup raisins
1 cup candied orange peel
1/2 cup chopped almonds
1/2 cup diced marzipan
In a small bowl, combine the warm water, yeast, and 2 tablespoons of the sugar. Stir until combined and let stand for 5 minutes, until foamy.
In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and cardamom. Add the yeast mixture, milk, melted butter, eggs, vanilla, and remaining 3/4 cup sugar and mix until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead for 5 minutes, until smooth.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, until doubled in size.
Turn the dough out onto a lightly floured work surface and knead in the raisins, orange peel, almonds, and marzipan. Shape into a round loaf and place on a greased baking sheet.
Cover loosely with plastic wrap and let rise in a warm place for 1 hour, until doubled in size.
Preheat the oven to 350°F. Bake the stollen for 40-45 minutes, until golden brown.
Let cool before serving.
Stollen is a traditional German Christmas bread that dates back to the 15th century.
The dough is made with spices, dried fruit, nuts, and marzipan.
The dough is usually shaped into a round loaf and brushed with melted butter and sugar before baking.
Stollen is usually enjoyed with butter or cream cheese.