Preparation of the dough: In a bowl, mix the baker's yeast with the lukewarm milk and a tablespoon of sugar. Let sit for 10 minutes until the mixture foams.

In a large salad bowl, mix the gluten-free flour, remaining sugar, vanilla, cinnamon, cardamom and nutmeg.

Add the yeast mixture, soft butter, and eggs. Knead the dough until smooth. The dough will be slightly sticky, this is normal.

Incorporation of fruits and nuts:

Add the raisins, candied citrus peels and flaked almonds to the dough. Knead lightly to distribute them well.

Resting the dough: Cover the bowl with a clean cloth and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.

Assembly: Roll out the dough on a lightly floured surface to form a rectangle. Place the almond paste in a sausage shape in the center and fold the dough over to envelop it. Give the stollen an oval shape. (If you want to make your almond paste: sift the almond powder and icing sugar then mix them. Add the egg white and almond extract. If necessary, add a tablespoon of water. Form a ball and leave to rest for an hour in the refrigerator to make it easier to handle).

Second rise: Place the stollen on a baking sheet covered with parchment paper. Cover and let rise again for 30 minutes.

Cooking: Preheat the oven to 180°C. Bake the stollen for 30 to 40 minutes, until golden brown.

Finishing: As soon as it comes out of the oven, generously brush the hot stollen with the melted butter, then sprinkle it with icing sugar. Let cool completely before serving.