Slim Christmas Stollen

For the Christmas stollen, first heat the milk (do not boil!).

Put flour in a bowl, make a well, crumble yeast into it and add sugar. Pour in milk and stir to dissolve yeast and sugar. Mix with about 1/4 of the flour to make a dampfl.

Cover and let rise in a warm place for about 15 minutes.

In the meantime, melt the margarine. Stir in curd cheese.

Knead remaining flour, spices, orange peel, candied orange peel and candied lemon peel with steamer.

Knead in margarine and curd mixture. Let rise for another 30 minutes.

Knead in raisins.

Line a baking sheet with parchment paper.

Divide dough in half and form into equal-sized rolls (3 cm in diameter). Roll out slightly thinner in the center of each.

Place the doughs on top of each other and press down. Place on the baking tray and let rise for another 30 minutes.

In the meantime, preheat the oven to 250 °C.

Place the stollen on the 2nd rack from the bottom in the oven and immediately turn down the temperature to 170 °C. Bake for about 60 minutes.

Melt the butter and brush the stollen while it is still warm.

Roll the stollen in vanilla sugar.

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