Dresdner Christstollen

(Dresden Christmas Bread/Cake)

Ingredients (dough):
one vanilla bean
1 kg flour
100 g yeast (or 2 teaspoons activated yeast)
400 ml milk
100 g sugar
2 eggs
grated peel of one lemon
1 teaspoon salt
400 g butter
350 g raisins
100 g shelled almonds
50 g candied lemon peel
100 g candied orange peel
5 cl rum
Ingredients (icing): 150 g butter, 1 vanilla bean, 100 g sugar

1. Soak the raisins, almonds, candied lemon and orange peel in the rum. Mix a pre-dough out of 1 kg flour, 150 ml milk, a pinch of salt and yeast. Let rise. Mix the sugar with the pulp from the vanilla bean. Mix half of the vanilla sugar, the rest of the milk, eggs, lemon peel and salt into a dough and knead. Let rise for 30 minutes. Knead butter into 200 g flour and work into the yeast dough. Let rise for 15 minutes.
2. Form 2 rolls (30 cm long) and pound into stollen loaves. Place on a greased baking sheet, let rise for one hour. Bake at 200° C for about an hour. Coat with melted butter, sprinkle with vanilla sugar.

  Guten Apetit!!!