Soak the Fruit:
Combine raisins, golden raisins, candied orange and lemon peel with orange juice in a bowl. Let soak for at least 4 hours or overnight. Drain and pat dry.

Activate the Yeast:
In a large mixing bowl, dissolve the yeast in warm milk with 1 tbsp sugar. Let sit for 5–10 minutes until foamy.

Mix the Dough:
Add sugar, salt, cinnamon, nutmeg, cardamom, eggs, softened butter, and flour to the yeast mixture. Mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic.

Add Fruit and Nuts:
Fold in the soaked fruits and chopped almonds until well distributed.

First Rise:
Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size (about 1.5–2 hours).

Shape the Stollen:
Turn dough out onto a floured surface. Flatten into an oval. Place a rolled log of marzipan in the center if using, then fold one side of the dough over to create the traditional shape.

Second Rise:
Transfer to a parchment-lined baking sheet. Cover and let rise again for 45–60 minutes.

Bake:
Preheat oven to 350°F. Bake for 30–40 minutes until golden brown and a toothpick inserted comes out clean.

Finish with Butter and Sugar:
Brush hot Stollen with melted butter and generously dust with powdered sugar. Repeat for a thick coating. Let cool completely.

Store & Age:
Wrap tightly in parchment and foil. Let rest in a cool place for 3–14 days to allow the flavors to mature.