In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit 5–10 minutes until foamy.

In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, and nutmeg.

In another bowl, mix melted butter, eggs, and vanilla extract. Add the foamy yeast mixture.

Gradually combine wet and dry ingredients until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.

Soak dried fruits in warm water or rum for 15 minutes, then drain.

Gently knead dried fruits, candied peel, and sliced almonds into the dough. Roll in marzipan if using.

Shape dough into traditional stollen loaf, fold one side over the center, and place on parchment-lined baking sheet.

Cover loosely and allow to rise another 30–45 minutes.

Preheat oven to 350°F (175°C) and bake stollen for 35–45 minutes until golden brown.

Brush hot stollen with melted butter and dust generously with powdered sugar.

Cool on wire rack completely before slicing. Best after 1–2 days resting.