Authentic Dresdner Stollen Recipe Dresden, Germany

First, soak raisins, citron, and candied orange peel in rum for an hour, then drain them and reserve the rum. Next, dissolve yeast and sugar in water.

Combine milk with butter, sugar, and salt in a saucepan and heat it until warm, but not boiling. Once the butter has melted, whisk in the lemon peel and rum, and also almond extract if you’re using it.

Let the mixture now cool to room temperature, then add the yeast and two cups (240g) of flour, and mix to incorporate. Place in a warm, dry place for 15 to 30 minutes, until the small holes appear in the dough, then add the lightly beaten eggs and gradually blend in five to seven cups (600-840g) of flour. The resulting dough should not stick to your hands, but be smooth and light.

Now, dry the previously soaked fruit and sprinkle it lightly with flour. Place the dough onto a lightly floured working surface and knead, working the fruit, almonds, and bitter almonds (optional) gradually into the dough. Continue kneading until you have a smooth, blistered dough that is elastic. Shape into a ball and transfer to a lightly floured bowl. Brush the top with melted butter and cover with a thin cloth. Place in a warm, dry place for an hour or until doubled in size.

With your fist, punch the dough down, and cut it into three same-sized portions, then leave them to rest for 10 minutes.

Roll each piece of dough into a ¾-inch (2 cm) thick oval, then coat the tops with melted butter, followed by a sprinkling of sugar.

Fold each dough oval lengthways, but not precisely in half, taking care that the edges do not meet - the bottom part should have a ½-1-inch (1.25-2.5 cm) rim. Pinch to close.

Transfer the loaves to a buttered baking tray, coat with melted butter, then place in a warm and dry place until they have doubled in size, about an hour.

Place the tray into an oven preheated to 425°F (220°C). Bake for 10 minutes, then lower the heat to 350°F (180°C) and bake for another 45 minutes. When done, the loaves should be crisp and golden brown.

While still warm, coat the loaves with butter and sprinkle them with a hefty amount of confectioners’ sugar. Leave them cool completely, then sprinkle them with more sugar and serve.