This is the Boston version - just 2 loafs ingredients 500g raisins 3/4 bottle Rum 625 g flour (fine ground bread flour, pass through a sieve) 42g active dry yeast 200 ml milk (I'm using Almond) 75 g butter + 250 g butter vanilla extract sugar 50 g diced almonds 50 g almond flour 125 g sugar 50 g Orangeat (candied orange slices - diced) 50 g Zitronat (candied lime - diced) the skin of 1/2 lemon and its juice 8 drops pure almond extract after baking (the next day, when loafs are completely cold) 60g butter confectioners sugar _______________________________________________________________________ The day before soak 500g raisins in Rum _______________________________________________________________________ take butter from fridge to bring to room temperature 625 g bread flour in mixer bowl (sieve) heat on the stove in small pan 200ml almond milk to 32 C put into the metal measuring cup and add 42g active dry yeast 1 tsp sugar pinch of salt use a hand mixer on the lowest speed (just one attachment) add to the mixer bowl (make a deep dip in the flour) DONT MIX, just move with a spoon around to absorb some flour into the liquid make it a 'softer than toothpaste' texture sprinkle some flour from the rim on the surface (don't use Ute's handmixer method, it draws too much flour into it) cover bowl with a kitchen towel put into the oven with the bread proofing setting let foam for 45 minutes _____________________________________ meanwhile in medium source pan (smaller than the copper base) melt 5 1/2 TBSP (75g) butter 2 tsp sugar 1 tsp vanilla extract 50 g diced almonds 50g candied orange - diced 50g candied lemon - diced lemon zest of 1/2 lemon (finely chopped) lemon juice of 1/2 lemon 1/4 tsp bitter mandel let this mixture cool down and reserve for later _____________________________________ cut 250g butter into pieces _____________________________________ premix already in another bowl 50g almond flour 125g sugar pinch of salt _____________________________________ after yeast has foamed for 45 minutes add almond flour mix with K-hook (not the bread hook) speed 2, 3 minutes add 250g butter (room temp), cut into pieces mix speed 2, 3 minutes then change for bread hook speed 2, 3 minutes add buttermix with orange, lemon etc. mix speed 2 , min 10 cover bowl with a kitchen towel put into the oven use bread proofing setting let rise for 1 hour ______________ put raisins in sieve and collect rum for next batch of raisins  ______________ after one hour put the dough on a work surface and GENTLY work the raisins manually into the dough, the raisins should not break open  ___________ divide the dough into two parts and fold into two rectangles (the short side not wider than the silicone mat) flip sides onto the top ___________ turn oven to bread proofing setting put two loaves on a baking sheet with a silicone mat let rise for 40 minutes after 40 min:   ___________ then switch bread proofing off and turn to convect bake 285F bake for 70 minutes ___________ let cool till the next day heat 60g butter  - not too hot place loaves onto large piece of parchment paper to wrap it afterward   brush both loaves and let the butter penetrate fully 10 minutes later (the liquid of the butter should have been absorbed) take a sieve and powder sugar (not too thick) this quantity should be enough for both loaves:       keep at room temp for at least a week before serving

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some other links   https://www.internationaldessertsblog.com/german-christmas-stollen-recipe/     self-made orange peel https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/ https://www.daringgourmet.com/stollen-german-christmas-bread/