Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Mix Active dry yeast with Lukewarm Almond Milk: In a mixing bowl, combine the active dry yeast with the lukewarm almond milk. Stir well and let it sit for a few minutes to allow the active dry yeast to absorb the milk.

Combine Wet Ingredients: In a separate large bowl, whisk together the organic coconut sugar, Himalayan pink salt, 2 whole organic free-range eggs, and 1/2 of an organic egg yolk (reserve the egg white for later). Add the softened grass-fed ghee and mix until well combined.

Add Flour and Fruit/Nut Mixture: Gradually add the spelt flour or heirloom wheat flour to the wet ingredients, mixing until a dough forms.

Fold in the chopped macadamia nuts, diced crystallized ginger, chopped dried apricots, dried blueberries, and freshly grated orange zest into the dough until evenly distributed.

Shape the Stollen: Transfer the dough onto a lightly floured surface. Knead the dough gently for a few minutes until it becomes smooth. Shape it into a loaf, about 8-10 inches long.

Prepare the Filling: Combine the softened grass-fed butter and filtered water in a small bowl. Brush this mixture over the shaped dough.

Fold and Shape the Stollen: Fold the dough in half lengthwise, slightly off-center, creating a crescent shape. Place it on the prepared baking sheet.

Bake the Stollen: Bake in the preheated oven for 30-35 minutes or until the Stollen turns golden brown and is cooked through. Remove from the oven and let it cool.

Prepare the Glaze: While the Stollen is cooling, make the glaze by combining the sifted coconut blossom sugar and oat milk in a small bowl. Mix until well combined and smooth.

Glaze the Stollen: Once the Stollen has cooled down slightly but is still warm, generously brush the glaze over the top and sides of the loaf.

Serve: Allow the Stollen to cool completely before slicing and serving. Enjoy your homemade Stollen!