Favorite Stollen Recipe?

[Smithy]

The current frenzy of Christmas cookie baking and Christmas confection making has me thinking of making stollen.  I love the stuff.  I tried making it once, with leaden results, but that was long ago and far away.  Our existing topics on stollen link to many dead recipes, or to discussion about where to buy the best stollen.  I'm bumping the idea anew.  Do you have a favorite?  One to avoid?

 

A quick dash through some plausible-looking web sites yields these candidates:

• Thomas Haas stollen, archived here and discussed in this topic, with some misgivings stated about the recipe;
• Serious Eat's Buttery Marzipan Stollen Recipe;
• The Spruce's German Christmas Stollen;
• King Arthur Flour's Christmas Stollen;
• The Splendid Table's Stollen;
• Slate's Stollen, the Best Christmas Bread You're Probably Not Making.  (Actually, I have no idea whether Slate is plausible when it comes to cooking, but the title and blog post earned it a place in the list.)

There are other listings too, of course: Better Crocker and Martha Stewart as well as those web sites that are notorious for not having tested and vetted recipes. So my question to the stollen bakers is: which recipe do you prefer?  Do you have any pitfalls to warn me about before I launch this venture?  Does any of the above-linked recipes look particularly good or bad?  I'll be shopping on Wednesday, so I need to make the shopping list tomorrow.