Recipe for Dresdner Stollen
- Sieve 1kg flour into the dish, impress a hollow.
- In-crumble 80g yeast, mix with 1 teaspoonful sugar and a part of 250ml of lukewarm milk, let raise about 15 minutes
- 1 teaspoonful salt, 500g liquid butter (partial clarified butter and white fat), admit 150g sugar, 2 egg yolks, bowl of 2 lemons and the remaining milk to a paste and knead it.
- Let raise again 15 minutes.
- Soak 200g sultanas and 125g currants with 1 tablespoon of rum.
- Knead under the paste 75g candied orange peel as well as 75g candied lemon peel cut into cubes with 250g rubbed almonds and 10 bitter almonds.
- Unroll an oval and form 2 Stollen.
- Give on a well greased and floured baking tray, let raise 20 minutes and bake about 1 hour with 190-200°C.
- Still hot coat with 100g of liquid butter and dust with icing sugar.
