German Stollen
A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.
all-purpose flour
8
cups
compressed fresh yeast
3
ounces
white sugar
1
pinch
lukewarm milk
1
tablespoon
milk
1 ½
cups
unsalted butter
1
cup
unsalted butter
2
tablespoons
white sugar
1
cup
egg yolks
2
salt
½
teaspoon
chopped blanched almonds
1 ¾
cups
raisins
1 ¼
cups
candied lemon peel
6
tablespoons
chopped candied orange peel
6
tablespoons
melted butter
2
tablespoons
confectioners' sugar
2
tablespoons
 Gather all ingredients.
  Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  Line a baking sheet with parchment paper.
  Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  Preheat oven to 375 degrees F (190 degrees C).
  Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
  Serve and enjoy!
