Prepare Almond Sugar Paste: In a food processor, blend together the almonds and sugar until finely ground. Then, mix in an egg and a splash of lemon juice until the mixture forms a smooth paste. Once combined, transfer the almond sugar paste to a bowl, cover it, and chill in the refrigerator for about 30 minutes to firm up before using.

Make Dough: In a large mixing bowl, combine your wheat flour, dry yeast, granulated sugar, salt, and spices for your Sweet Stollen Bread. Gradually pour in the lukewarm milk and add the large egg. Stir the mixture using a wooden spoon until it starts to come together, ensuring all dry ingredients are well incorporated before moving on to kneading.

Knead Dough: Transfer the dough to a floured surface and knead it by hand for approximately 8 minutes. Be prepared for a slightly sticky dough at first; the goal is to develop elasticity. As you knead, add the softened unsalted butter in small pieces, allowing it to be fully absorbed into the dough, resulting in a smooth and supple texture.

First Proof: Place the kneaded dough into a greased bowl, generously cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour. You'll know it's ready when it has doubled in size; this is crucial for achieving a light and airy Sweet Stollen Bread.

Shape Dough: Once risen, punch down the dough gently to release air, then roll it out into a square on a lightly floured surface. Evenly distribute the raisins and chopped pecans across the surface, folding and rolling the dough again to encase the filling. Aim for a compact roll to maintain the integrity of the Sweet Stollen Bread.

Add Paste: Carefully spread the chilled almond sugar paste over the rolled-out dough, making sure to cover it evenly. Sprinkle any remaining raisins and chopped pecans on top, giving the filling an extra boost of flavor. This step adds richness and sweetness to your Sweet Stollen Bread, preparing it for its shape.

Braid and Shape: Roll the dough into a long sausage shape, then use a sharp knife to cut it in half lengthwise. Twist both halves together, maintaining a loose braid, and then join the ends to form a circular shape. This beautiful presentation will highlight the layers and filling once baked.

Bake: Preheat your oven to 375°F (190°C). Place the shaped Sweet Stollen Bread onto a lined baking tray and bake for 35-40 minutes, or until the bread is golden brown on top and makes a hollow sound when tapped on the bottom. Keep an eye to ensure it doesn’t overbrown.

Finish: Once baked, remove the Sweet Stollen Bread from the oven and allow it to cool slightly on a wire rack. To serve, brush the warm bread with melted butter and dust with icing sugar for a festive touch. This final step not only adds flavor but enhances its holiday charm!