Butter Stollen

Knead a yeast dough from flour, yeast, sugar, salt, egg, butter and milk. Add the cinnamon and cardamom and knead.

Soak the raisins in the rum. Let the dough rise for about 1 hour in a warm place. Then roll out the dough to a thickness of 2 cm. Spread the drained rum raisins, the almonds, candied lemon peel and candied orange peel on the dough. Roll up the sheet and knead briefly.

Then form a loaf from the dough and give it the typical Stollen shape. To do this, use a long wooden spoon handle to press the loaf in the middle lengthwise and roll it flat to one side.

Fold this part upwards and press it down. Place the stollen on a prepared baking tray and leave to rise, covered, for another 4 hours.

Then bake at 180 °C for about 75 minutes. Immediately brush the still warm Stollen with butter and dust with powdered sugar.

Then wrap the butter stollen in aluminum foil and let it sit for at least 2 weeks.

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