Christmas Stollen in the old German style

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 75 g yeast
• 125 ml milk
• 275 g butter
• 100 g lard, melted, lukewarm
• 100 g candied lemon, finely chopped
• 100 g candied orange peel, finely chopped
• 200 g raisins, cleaned in a little flour
• 100 g currants
• 100 g almond(s), peeled, ground
• 4 drops of bitter almond flavor
• 2 tbsp rum
• 1 lemon(s), grated peel
• some salt
• 125 g butter, melted, for spreading
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

All ingredients should be as evenly tempered as possible. Mix the currants with the rum and let it sit for one hour. Make a slurry from a little flour, all the milk, 1 teaspoon of sugar, and the yeast, then cover and let it rise in a warm place for about one hour. Add the risen pre-dough to the remaining flour and knead with the sugar and the melted, lukewarm lard. Add the remaining ingredients and mix well. Let the dough rise in a moderately warm place until it has doubled in size (takes about 4-5 hours). Preheat the oven to 200°C (400°F). Then knead the dough and shape it into a stollen. Place the stollen on floured parchment paper and place it on a baking sheet. Reduce the oven temperature to 175°C (350°F) and bake the stollen on the baking sheet for about 45 minutes (the stollen needs to bake for about 60 minutes in a baking dish). While the Stollen is still hot, spread it with melted butter and dust it with icing sugar.