Every year I try to sneak a stollen in my Christmas-time baking. I view it as my "naughty dough," a nod to a Kurt Vonnegut story. It also serves as a narrow window to my birth country, Germany. To me, it's a baby Jesus bread, whose fruit and nuts give it a slightly pagan feel. Beyond my own personal take on stollen, it's just a great bread that incorporates the flavors of fruits, nuts, and umami sugar rum goodness. This year's effort included more time for fermentation and a roaring lievito madre that I had used for making panettone.