Adapted from Hans Rockenwagner and the recipe from the NYTimes
Makes 2 loaves, each about 700 grams (1 1/2 pounds)
2/3 cup black raisins
The night before baking, put the raisins, cherries or cranberries, and rum in a small bowl. Put the almonds with 1/4 cup water in another small bowl. Cover both and let sit overnight at room temperature.
The next day, in an electric mixer with paddle attachment, set on low speed, make the starter by mixing the yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer the starter to a lightly greased bowl, cover with oiled or buttered plastic wrap, and let rest for 40 minutes at room temperature.
In an electric mixer with the paddle attachment and set on low speed, mix the remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ground ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With the motor running, pour in 1 cup of melted butter. Mix at low speed for 1 minute, then add the egg yolk. Mix until liquid is absorbed, about 1 minute more. You may have to add a little milk if the mixture is still too dry.
Divide the starter into 3 pieces and add it to the mixing bowl, 1 piece at a time, mixing at low speed until each addition is thoroughly combined, 2 to 3 minutes after each addition. After the starter is absorbed, mix the dough on a medium speed until glossy, 4 to 5 minutes.
Add the almonds, candied ginger, candied orange and candied lemon, and mix at low speed until combined, 2 to 3 minutes. Then add the raisins, cherries, and rum, and mix until combined, 2 to 3 minutes more.
Place the dough on a lightly floured surface and knead until the fruit and nuts are well mixed into the dough rather than sitting on the surface, and the dough is smooth and glossy, about 5 minutes. Place the dough in a bowl and cover with plastic wrap. Let the dough rest for 1 hour to let rise slightly, then knead it once or twice, cover with plastic and let rest for another hour.
Divide into two equal pieces and shape each into an oval loaf about 20cm (8 inches) long. Stack two rimmed baking sheets on top of each other, lining the top sheet with parchment paper. Place the loaves on top and cover with plastic wrap. Allow the loaves to rest for 1 more hour at room temperature.
About 20 minutes before the rise is completed, preheat the oven to 180C (350F). Remove the plastic wrap and bake for about 1 hour. The loaves should be uniformly dark golden brown and the internal temperature taken from middle of each loaf should be 88C (190F).
Meanwhile, mix the remaining 3/4 cup sugar and 2-1/4 teaspoons ground ginger in a small bowl. When stollen is done, transfer the top pan onto a wire cooling rack (leave stollen on pan). While still hot, brush the stollen with the remaining 1 cup of melted butter, letting the butter soak into loaves. Sprinkle the ginger sugar on the tops and sides of the loaves. When the loaves are completely cool, cover loosely parchment paper or foil and let sit at room temperature for 8 hours or overnight.
The next day, sift 1-1/2 cups of confectioners’ sugar over the loaves, rolling to coat the bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting the remaining 1/2 cup confectioners’ sugar over the loaves before serving.