Gently heat the milk and butter on the stove-top over low-medium heat, until the butter is just melted.
Once the butter has melted, pour the mixture into a large mixing bowl. Whisk in the sugar.
Check the temperature of the butter mixture with the tip of your finger. It should be just warm to the touch or skin temperature but not feel hot. If it's the correct temperature, whisk in the yeast.
Set the bowl aside for about 10 minutes. After this time, the yeast should be active and foaming slightly. Whisk in the egg yolks.
Add 1 cup (150 grams) of flour, the cinnamon, and nutmeg to the bowl. Stir to combine. Add 2 more cups (300 grams) of flour and stir with a wooden spoon until the dough becomes too difficult to mix.
Lightly flour a clean surface and tip the dough out onto it. Knead, adding the remaining ½ cup (75 grams) of flour as needed, for about 15 minutes, or until a soft, smooth dough forms.
Place the kneaded dough back into the mixing bowl and cover. Set in a warm place to rise for about 2 hours**, or until doubled in size. If your home is cold, it will take longer.
Once the dough has risen, add the cranberries, candied peel, and marzipan. Knead again to incorporate the additions evenly throughout.
Shape the dough into a tight log, sealing the joining point by pinching carefully. Make sure to cover any cranberries with dough.
Place the shaped dough onto a parchment paper lined baking sheet. Cover and set aside to rise again for about an hour, or until increased in size by about half.
Preheat the oven to 350°F (180°C). Once the oven is hot, bake the bread for 40-45 minutes, or until a deep golden colour. Take the bread out of the oven and brush the crust with more butter.
Optionally, sprinkle the bread with a generous amount of powdered sugar after buttering. Cool fully and cover again with powdered sugar (this keeps the loaf fresh longer, but does add significant sweetness).
Cool the stollen fully before slicing and serving. It will keep, in an airtight container in a cool place, for 4-5 days. The loaf freezes well, wrapped carefully, for up to a month.
Notes
* We use traditional yeast. Instant yeast can be subbed without any changes.** This has taken up to four hours to rise correctly in a cold, drafty house. Make sure to allot enough time.