Christstollen

Instructions

1. Soak the raisins and candied peel in a little warm rum for at least 1 hour.
2. Dissolve the yeast in the lukewarm milk with a spoonful of sugar, then pour it into the flour with the salt, sugar, zests and cardamom.
3. Knead for 10 minutes until smooth, then work in the softened butter in small pieces until the dough is elastic.
4. Add the drained fruit and the almonds, then leave the covered dough to rise for 1 hour 30 minutes at room temperature.
5. Shape an oval loaf, folding one part of the dough over the other like a log to form the stollen's characteristic ridge.
6. Leave to prove for 30 minutes on a tray, then bake at 170 °C for about 50 minutes.
7. As it comes out of the oven, brush it with melted butter, dust with icing sugar and let it cool completely before serving.