Christstollen

Ingredients

All-purpose flour

4 cups

Active dry yeast

2 1/4 teaspoons

Warm milk

1 cup

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, softened

Eggs

2, beaten

Raisins

1 cup

Mixed candied fruit

1 cup

Chopped almonds

1/2 cup

Rum

1/4 cup

Powdered sugar

for dusting

Instructions

1. In a small bowl, dissolve the active dry yeast in warm milk. Let it stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Stir in the yeast mixture and beaten eggs, then add the raisins, candied fruit, chopped almonds, and rum. Knead the dough on a floured surface until it comes together, about 8-10 minutes.
4. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
5. Preheat your oven to 350°F (175°C). Once risen, punch down the dough and knead it briefly again. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for about 1 hour, or until golden brown. The internal temperature should reach 190°F (88°C). Allow it to cool on a wire rack.
7. Once cooled, dust generously with powdered sugar before slicing and serving.