Dresden Stollen

Place the flour in a mound on a bowl and crumble the yeast in the center: work a small dough with some warm milk, some sugar, and some flour.

Cover and let the dough rise in a warm place for 20 minutes.

Then add the remaining milk and sugar, the vanilla sugar, salt, lemon peel, spices, butter, and all the flour: knead vigorously and beat the dough until it forms bubbles and detaches from the sides of the bowl.

Then let it rise, covered, for another 30 minutes.

After this time, incorporate the soaked and dried raisins, candied fruit, almonds, almond oil, and orange peel.

Let rest again for 45 minutes at room temperature.

Then on a floured surface, roll out the dough into a large sheet about 4 cm thick.

Fold the dough into 3 along its length, then place the cake on a greased tray and brush with half of the melted butter.

All around, place a strip of aluminum to keep the shape. Insert into a hot oven on the center rack.

Baking time: 90 minutes at 200°C.

As soon as removed from the oven, brush the cake still hot with the rest of the melted butter, then sprinkle with a mixture of powdered sugar and vanilla sugar.