1. Combine raisins, candied peel, and almonds in a bowl. Pour over rum or orange juice and let soak overnight.

2. Warm milk and mix in 1 tablespoon sugar and yeast. Let sit until frothy, about 5–10 minutes.

3. In a large bowl, mix flour, remaining sugar, salt, nutmeg, and cardamom. Stir in the yeast mixture, melted butter, vanilla, and soaked fruits with any remaining liquid.

4. Knead the dough until smooth and elastic, about 8 minutes by hand or 5 minutes in a stand mixer with a dough hook.

5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

6. Punch down the dough and shape into an oval. Fold it lengthwise to create the classic stollen shape.

7. Place on a parchment-lined baking sheet and let rest for 20 minutes. Preheat oven to 350°F (175°C).

8. Bake for 35–40 minutes, until golden brown and firm to the touch.

9. While warm, brush generously with melted butter and dust with powdered sugar. Let cool completely, then dust again.

10. Wrap tightly in foil and let rest for 24 hours before serving to allow flavors to develop.