Soak the fruit. In a bowl, combine dried fruit, candied peel, rum (or juice), and orange zest. Stir, cover, and let sit at least 1 hour at room temperature, or refrigerate overnight. Bring to room temperature before mixing into dough.
Wake up the yeast. In the bowl of a stand mixer, combine warm milk, a pinch of the sugar, and yeast. Let sit 5 to 10 minutes until foamy. If it does not foam, your yeast is likely dead or the milk was too hot or too cold.
Mix the dough. Add flour, remaining sugar, salt, cinnamon, and cardamom. Add eggs and vanilla. Mix on low until a shaggy dough forms, then add softened butter a tablespoon at a time.
Increase to medium-low and knead with the dough hook for 6 to 8 minutes, until smooth and elastic. The dough should be soft and slightly tacky. It may cling to the bottom of the bowl, but it should pull away from the sides.
Mixing by hand: Stir with a sturdy spoon until you cannot, then knead on a lightly floured counter for about 10 to 12 minutes. The dough will go from sticky and shaggy to smoother and stretchy. Stop when it feels soft, elastic, and only lightly tacky.
Add fruit and almonds. If any soaking liquid remains, drain the fruit well (save a spoonful of liquid if you want to brush it on later, optional). Add fruit and almonds to the dough and mix on low just until evenly distributed.
If the dough looks very wet, sprinkle in 1 to 2 tablespoons flour. You want soft and workable, not stiff.
First rise. Scrape dough into a lightly buttered bowl, cover, and let rise until puffy and roughly doubled, 60 to 90 minutes depending on room temperature.
Shape (1 large loaf). Line a baking sheet with parchment. Turn the dough out onto a lightly floured surface and pat into a rectangle about 10 x 7 inches.
If using marzipan, roll it into a log about 10 inches long and place it slightly off-center. Fold the dough over the marzipan so you get the classic stollen “hump,” then gently seal the edge.
Second rise. Cover loosely and let rise until visibly puffy, 35 to 60 minutes. Meanwhile, preheat the oven to 350°F.
Bake. Bake for 35 to 45 minutes, until deep golden and the center reads about 190°F on an instant-read thermometer (anywhere around 185°F to 195°F is generally fine, depending on your loaf).
No thermometer? Look for a set center that feels firm (not squishy) when gently pressed, and a richly browned top. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Butter soak and sugar snow. While the stollen is still warm, brush all over with melted butter. Let it sit 5 minutes, then dust heavily with powdered sugar. After it cools completely, dust again. You want a thick, snowy coat.
Rest for best flavor. Once fully cool, wrap tightly in plastic wrap, then foil. Rest at least 24 hours before slicing if you can. Store it in a cool, dark spot while it rests, and re-wrap tightly after slicing.
Slice with a serrated knife and serve with coffee or tea. For maximum snow vibes, dust again right before serving.
