For the Christmas Stollen, prepare the dough a Dampfl.
In the meantime, cream the butter and gradually stir in the egg yolks, sugar, vanilla sugar, salt, spices and rum.
Add the risen Dampfl with the remaining flour from the Dampfl edge and knead until a smooth, silky dough has formed. Cover the dough and let it rise in a warm place for another 20 minutes.
Then work the raisins, almonds, aranzini and candied lemon peel into the dough.
Roll out the dough on a floured work surface, leaving the edges thicker than the center. Fold the thick edges in towards the center and press down, for example with a rolling pin. This creates the characteristic stollen shape. (Alternatively, ready-made Stollen molds are available in stores).
Cover the Stollen and let it rise in a warm place for another 20 minutes. Preheat the oven to 180 ºC hot air.
Bake the Christmas stollen for about 1 hour.
In the meantime, melt the butter and mix the powdered sugar with vanilla sugar.
After baking, brush the still hot Stollen with melted butter and cover with a thick layer of sugar. The Christmas Stollen becomes especially aromatic if it is wrapped in cling film and allowed to ripen for a few days.
Preparation Tip:
A wonderful Christmas stollen recipe!
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