Stollen

Mix together water, yeast, salt, granulated sugar, eggs, oil, brandy, and vanilla in a 6-quart bowl or a lidded (not airtight) food container.

Stir in cardamom, flour, and dried fruits without kneading, using a Danish dough whisk, a stand mixer fitted with the paddle attachment, or a spoon. (If you’re not using a stand mixer, you may need to use wet hands to incorporate the last bit of flour.) The dough will be loose, but will firm up when chilled (don’t try to use it without chilling).

Cover dough with plastic wrap or a lid that fits the container but isn’t completely airtight; allow dough to rest at room temperature and rise for 2 hours.

Refrigerate dough at least 3 hours or overnight. Do not punch dough down; it won’t rise any more. The dough can be used as soon as it’s chilled after the initial rise, or used within 5 days.

On baking day, dust surface of refrigerated dough with flour and cut off a 1½ pound (cantaloupesized) piece; dust with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

Roll the dough on a lightly floured surface to a ¼-inch-thick oval. As you roll, use enough flour to prevent the dough from sticking, but not so much as to make it dry.

Mold 4 oz. almond paste into a log and place across the short end of the dough about one-third of the way from the end. Lift and fold the remaining two-thirds to form an S-shape over the almond paste. (The end of the dough will lie near the middle of the top of the loaf.) Place dough on a parchment-lined baking sheet, cover loosely with plastic wrap, then rest at room temperature for 90 minutes.

Preheat oven to 350° with rack in center position.

Brush dough with egg wash; bake until Stollen is golden brown, 35–40 minutes, then cool completely.

Dust Stollen generously with powdered sugar and serve.