Dresden Christmas Stollen
- For the dough
- 1 kilogram Pastry flour
- 100 grams Yeast
- 200 grams sugar
- 250 milliliters lukewarm milk
- 1 tsp salt
- 1 organic lemon (zested)
- 1 tsp cinnamon
- 400 grams cold butter
- 2 egg yolks
- For the fruit
- 500 grams raisins
- 4 Tbsps Rum
- 80 grams Candied lemon
- 80 grams candied orange
- 125 grams slivered almonds
- For brushing loaves
- 70 grams butter
- For dusting loaves
- powdered sugar
For the fruit, rinse raisins with hot water, mix with rum and let soak. Finely cut or grate candied lemon peel and candied orange.
For the dough, crumble yeast into a bowl and mix in a little flour and 2 tablespoons sugar. Stir milk into yeast mixture, sprinkle with flour, cover and let stand in a warm place about 15 minutes.
Mix remaining flour, sugar, salt, lemon zest and cinnamon. Cut butter into flour mixture with a dough scraper. Make a well in the center and pour in egg yolks and yeast mixture. Knead together well into a smooth and elastic dough.
Knead candied lemon peel, candied oranges and almonds into dough, cover and let stand in a cool place overnight.
Knead dough slightly, then gently knead in soaked raisins. Cover dough and let stand about 30 minutes in a cool place.
Line baking sheet with parchment paper.
Knead dough slightly, then divide in half and form into loaves. Place loaves on baking sheet, cover and let stand.
Preheat oven to 200°C (fan: 180°)(approximately 400°F).
Bake stollen 1 to 1 1/2 hours.
If desired, cover stollen with aluminum foil to prevent excess browning.
Melt butter and brush over stollen immediately after baking, then dust generously with powdered sugar.
Cool stollen, wrap well and let stand several days to cure before slicing to serve.