Stollen à la Grandpa Hansi

Ingredients for 2 servings:

• 550 g flour, sifted
• 40 g yeast
• 120 g sugar
• 2 eggs
• ⅛ liter milk
• 210 g butter
• 2 eggs, including the yolk
• 50 g almonds
• 70 g candied orange peel
• Lemon(s) peel and orange peel
• 1 pinch of salt
• 140 g raisins, soaked in rum
• 70 g currants, soaked in rum
• 160 g butter, for spreading
• 160 g icing sugar, for dusting
• 2 vanilla sugars, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Dissolve the yeast in the lukewarm milk, add the sugar and a pinch of salt and mix well. Add the sifted flour, the whole eggs and the egg yolk and mix well. Knead in the softened butter and let it rise, dusted with flour, until the dough has doubled in size. Then add the remaining ingredients, the well-drained raisins and currants, and knead everything well and let it rise again. Knead the dough again well and shape it. Let it rise again. After baking, brush with plenty of butter. Bake, let it cool completely and then dust with powdered sugar and vanilla sugar. Let it rise at least 3 times so that the Stollen is light and moist thanks to the butter. Bake at approx. 180°C for approx. 60 minutes TIP: If you like, you can also place a marzipan roll in the middle of the piece of dough.