German Christmas Stollen

Ingredients

• 1 cup (145 grams) raisins, dark and golden
• 1/4 cup (40 grams) candied lemon peel
• 1/8 cup (20 grams) candied orange peel
• 1/3 cup (50 grams) blanched almonds, chopped
• 1 3/4 ounces (50 milliliters) dark rum , about 2 tablespoons
• 1 (1/4-ounce) envelope yeast (2 1/4 teaspoons, or 30-gram cake of yeast)
• 1 1/4 cups (295 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 melted butter, for brushing
• 1/2 cup confectioners' sugar, for dusting

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