Stollen (German Christmas Bread) vs Kougelhopf: Traditional Alsatian Brioche Cake

Both bakes begin with a yeasted dough enriched with milk, butter, sugar, egg and lemon zest, plus rum-soaked raisins, yet they end up worlds apart. The Stollen packs its dough with candied orange and lemon peel and slivered almonds, warms it with cardamom and nutmeg, then brushes the hot loaf with melted butter and coats it thickly in powdered sugar before weeks of maturing. The Kougelhopf, made with three eggs and long kneading, aims for a light, airy brioche, its whole almonds set in the mold to decorate the top, finished with a simple sugar dusting.