Christmas Stollen Dresden Style

1. Put the flour in a large mixing bowl. Make a well in the middle, crumble the yeast cube into it and mix it with the lukewarm milk. Pour some of the flour over it, cover the bowl and let rise in a warm place for about 15 minutes.
2. When the yeast has risen, add the sugar, salt, vanilla sugar / bourbon vanilla sugar and the softened butter and knead everything with the dough hook of the hand mixer or with your hands for about 5 minutes to form a smooth dough. Make sure that it does not become too firm so that it does not tear too much later when the fruits are incorporated.
3. Cover and let the dough rise in a warm place for about 60 minutes. In the meantime, mix the raisins, chopped almonds, orange peel and lemon peel together in a sufficiently large bowl.
4. Carefully work the chopped almonds, raisins, orange peel and lemon peel into the dough and shape into a ball. Roll out the dough into an oval sheet of dough and form a stollen. Place on a baking sheet lined with baking paper. Cover and let rise for another 30 minutes. Preheat the oven to 180 ° C in due course.
5. Bake in the preheated oven, 2nd rack from the bottom, at 180 ° C for about 55 minutes. If necessary cover with aluminum foil or parchment paper so that it does not get too dark. Brush with the melted butter while it is still hot and then dust with the powdered sugar.
6. It is best to let it cool for 24 hours and then wrap it in aluminum foil and keep it in a plastic bag until Christmas. It tastes best when it has been through for two to four weeks.

Variant:

1. Use dried cranberries instead of raisins and add ground almonds in the first preparation step. Then add a little more milk.