Dresden Stollen Cake

Name: Dresden Stollen Cake
Ingredients: 3 1/2 cups all-purpose flour; 5 tbsp fresh yeast, crumbled or 2 1/2 tbsp active dry yeast; 1/2 cup lukewarm milk; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 cup butter or margarine; 3 1/2 tbsp lard or butter; 1 cup chopped almonds; 2/3 cup raisins; 1/2 cup dried currants; 2 oz candied orange peel; 2 oz candied lemon peel; 2/3 cup powdered sugar

13 ingredients

3 steps

Ingredients

3 1/2 cups all-purpose flour
5 tbsp fresh yeast, crumbled or 2 1/2 tbsp active dry yeast
1/2 cup lukewarm milk
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup butter or margarine
3 1/2 tbsp lard or butter
1 cup chopped almonds
2/3 cup raisins
1/2 cup dried currants
2 oz candied orange peel
2 oz candied lemon peel
2/3 cup powdered sugar

Directions

1

Sift flour into a mixing bowl and make a well in the middle. Mix yeast with warm milk then pour into well and knead until smooth, cover and let proof in a warm place for 30 mins. Add 1/3 cup sugar, vanilla extract, 2/3 cup butter and lard (or butter, if using) then knead with the dough hook of a mixer until smooth. Cover and place in a warm area to proof for 30 mins. Add almonds, raisins, currants, candied peel and knead again. Cover and place in a warm area for another 30 mins.
2

Preheat oven to 400°F. Line a baking sheet with parchment paper. Knead dough again and roll out on a lightly floured surface into an 8x12 inch rectangle. Roll up one long side to about 3/4 of the way across and fold the other side over it. Press down gently with floured hands and place on prepared pan. Let rise again then bake for 50-60 mins.
3

Melt remaining butter in a pan. Remove Stollen from oven, brush with 1/2 the butter, sprinkle with 1/2 the remaining sugar and 1/2 the powdered sugar. Repeat the process, let cool and slice.

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