The night before making, squeeze ½ cup of orange juice and pour it over the cranberries and currants to soak overnight in the fridge.

The next day, in a small pot, heat the butter and milk just until melted.

In the bowl of a stand mixer, combine the melted milk and butter, honey, salt, egg, and vanilla.

Add 3 cups of the flour and spices and combine. Let sit for 15 minutes.

Add the yeast and begin kneading. If it needs more flour, add the remaining flour. It should start pulling away from the sides of the bowl and be pretty smooth. Knead for 8-12 minutes, until windowpane is reached. Then, let it rest for 10 minutes.

Combine the sugar with the lemon and orange zest and use your fingers to “massage” it together.

Strain the dried berries with the orange juice.

Roll the dough out into an oval shape and spread half of the sugary zest and half of the almonds over the dough. If the sugary zest is juicy, strain the liquid out of it before putting on the dough.

Fold the dough up halfway on the long edge, then fold the other half on top. Roll each end up and turn it over so it’s in the shape of a ball. Knead the dough several times to start mixing up the filling.

Roll the dough out again in an oval shape and spread the rest of the zest and almonds over top. Repeat the previous steps of folding and kneading again.

Roll the dough into an oval again and add ¼ of the dried fruit. Fold the dough and knead several times as stated above.

Roll it out again in an oval, add ¼ of the dried fruit, roll up, and knead.

Roll it out again in a larger oval, but this time create an indention in the center of the dough, like a small well, and fill it with a quarter of the dried fruit. Fold the bottom of the dough up over it, just to the center, to cover the fruit.

Flip the dough over and create another well in the center and fill with the remaining fruit. Fold the dough up over that, ⅓ of the way up, and carefully push the seam down so that it is sealed.

Cover with a towel and let rest for 30-45 minutes.

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.

Transfer the Stollen bread to the prepared pan and bake for 45-55 minutes, until the internal temperature reaches about 190 degrees F.

Allow to cool for 10 minutes, then brush with half of the melted butter. Then sprinkle with 3 tablespoons of powdered sugar.

Brush again with the remaining melted butter and sprinkle with the rest of the powdered sugar.