Christmas Stollen

Dissolve the yeast in lukewarm milk and mix thoroughly with the flour. Cover and let rise at room temperature until the volume has increased significantly. Cream powdered sugar with egg yolks, vanilla sugar, rum, glucose, lemon peel and Stollen spice. Beat in Dampfl, flour and just enough clarified butter to bind the dough nicely. Continue kneading and then gradually incorporate salt and remaining clarified butter.

For the fruit mixture, combine all ingredients, add and knead well again (preferably with a mixer). Divide the dough and knead it vigorously (using both palms of your hands). Roll out, fold again and make the typical stollen shape (the top should be slightly narrower and shorter in shape).

Place on a baking sheet lined with baking paper and let rise for about 30 minutes at room temperature. Bake in the preheated oven at 160 °C for about 50 minutes. Then let cool briefly, dip in melted butter and place briefly on a rack to drain. Turn the Christstollen all around in powdered sugar, let cool well and turn again in powdered sugar (or sweet snow).

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