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.