Juicy Christmas Stollen

Put the flour on a surface. Make an indentation in the center and crumble the yeast into it. Sprinkle with 2 tablespoons of sugar and stir the yeast with 6 tablespoons of milk and a little flour to form a dough.

Cover and let it rise for 15 minutes in a warm place. Knead the dampfl well with the flour, the remaining sugar, the remaining milk, the butter, the lemon zest, the eggs and the salt and beat the dough until it bubbles.

Let rise for 20 to 25 minutes with the lid closed. Sprinkle the raisins, currants, candied lemon peel, candied orange peel and almond kernels with the rum and knead into the yeast dough.

Divide the dough and roll out on a floured surface into two oval pieces about 5 cm thick. Using a pasta walker, press the dough sheets in a little lengthwise in the middle, then fold one half over the other to form a stollen shape.

Preheat the oven to 210 °C. Grease the baking tray. Place the stollen on the baking sheet at a sufficient distance from each other. Leave to rise for 20 minutes with the lid closed.

Bake in the oven on the middle shelf for 60 to 80 minutes. While still hot, brush with melted butter and sprinkle with powdered sugar.

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