Soak the fruit: Place raisins, currants, and chopped mixed fruit in a bowl. Pour rum or warm orange juice over and let sit at room temperature for at least 30 minutes or overnight.

Bloom the yeast: Warm the milk to 100–110°F. Stir in 1 tsp sugar and the yeast. Let sit for 5–10 minutes until frothy.

Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, nutmeg, and citrus zests.

Combine dough: Make a well in the dry ingredients. Add the yeast mixture, softened butter, and eggs (if using). Mix until a shaggy dough forms.

Add fruit and nuts: Drain fruit, reserve liquid if desired. Fold soaked fruit and chopped nuts into the dough until evenly distributed.

Knead the dough: Turn dough onto a floured surface and knead for 6–8 minutes until smooth and slightly springy.

First rise: Place in a greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled.

Shape the Stollen: Punch down the dough gently, shape into an oval, and tuck a marzipan log down the center if using.

Second rise: Cover and let rise for 30–45 minutes until puffed. Preheat oven to 350°F during the last 15 minutes.

Bake: Bake for 30–40 minutes until golden and internal temperature is about 190°F. Tent with foil if browning too quickly.

Butter and dust: Remove from oven, brush with melted butter, and dust generously with powdered sugar.

Cool and rest: Let cool completely on a wire rack. Stollen tastes even better after 24–48 hours.