How to bake the perfect stollen

This rich, fruity bread is a decadent festive import from Germany, but what spirit should you lace it with – and what raising agent should you use?Christmas is the one time of year when our stomachs can rest blessedly free from the vagaries of fashion – even people who’ve spent the last 12 months dining exclusively on kimchi and salted caramel cronuts are happy to sit down on 25 December to a menu that hasn’t changed all that much since the 18th century. But, although cha