Ingredients:
-200g milk
-20g yeast
-1 egg (50g)
-600g bread flour
-7g salt
-80g sugar
-1/2 tsp cardamom
-300g butter
-250g raisins
-50g ea: candied lemon, candied orange
-150g almonds
-50g rum
-400g marzipan (divided into 4 pieces, optional)

Prep:
Scale the butter and cut it into small cubes, set aside.

Mix together raisins, candied fruit, almond and rum, set aside.

Mix together sugar, salt, flour and cardamom.

Mixing:
In a mixing bowl, dissolve yeast in milk, add egg. 

Add flour mixture and mix until all of the moisture is absorbed. 

Add the butter and mix until dough comes together. 

Lastly, add candied fruit/rum mixture and mix until incorporated.  The dough will be very sticky, cover with a towel or plastic wrap and rest for 1/2 hour.

Shaping:
After resting, liberally dust a work surface with flour. 

Dump the dough onto the table and dust with more flour.

Divide the dough into 4 pieces (approx 1lb each).

Shape the dough pieces into small logs.  Using a small rolling pin or the side for our hand; aim for the middle of the log, make a slight impression and slightly roll the dough dough out creating a small flap.  Add a piece of marzipan (optional) and fold the dough "flap" over to cover the marzipan.

Baking/Finishing:
Proof for another hour and bake at 350'F until golden.

Brush the cooled stollen with melted butter and dust/roll in powdered sugar. 

Allow the stollen to sit for a day or two for the flavors to mature before serving.