Almond Cinnamon Stollen with Orange Glaze

Mix lukewarm milk with 1 tsp sugar and dry yeast. Let stand in a warm place for 10 minutes until foamy. In a large bowl, combine flour, remaining sugar, cinnamon, and salt.

Add room temperature butter pieces, eggs, orange zest, and yeast mixture to the flour. Using dough hooks, knead for 8-10 minutes until smooth and elastic. The dough should pull away from the bowl sides.

Toast chopped almonds in a dry pan for 3-4 minutes until golden brown. Let cool. Gently knead almonds and raisins into the dough until evenly distributed.

Place dough in an oiled bowl, cover with a damp cloth. Let rise in a warm, draft-free place for 60-90 minutes until doubled in size.

Roll dough on a floured surface into a 30x20cm rectangle. Roll up loosely from the long side. Shape into an elongated loaf and place on a parchment-lined baking sheet.

Cover stollen with a cloth and let rise for 30 minutes. Meanwhile, preheat oven to 180°C (160°C fan/350°F).

Bake for 50-60 minutes until golden brown and hollow-sounding when tapped on the bottom. Cover with foil if browning too quickly. Cool on a wire rack.

Sift powdered sugar and mix with fresh orange juice and melted butter to create a smooth, thick glaze. It should drip from the spoon but not be too thin.

Pour orange glaze evenly over cooled stollen and spread with a brush. Let set for 15 minutes, then slice and serve.