Dresden Stollen

• 3 cups raisins
• 4 tablespoons rum
• 8 cups flour
• 2 cups lukewarm milk
• 2 compressed yeast cakes
• 1 cup sugar
• 1 pinch salt
• grated lemon zest
• 2 teaspoons nutmeg
• 2 cups butter
• 3/4 cup ground or chopped almonds
• 1 cup candied lemon peel, finely diced
• 3/4 cup candied orange peel, finely diced
• butter, for brushing
• confectioners' sugar, for dusting

1. Soak Raisins overnight in rum.
2. Prepare yeast dough with flour, milk, yeast, sugar, salt and butter.
3. Work in almonds, peels, nutmeg and raisins into dough, kneading well after each. Rest for 1 hour.
4. Knead dough again, divide in health, shape into stollen shape.
5. Bake in oven preheated to 350EsF for 1 hour.
6. While the stollen is war, brush it with melted butter and dust thickly with confectioners sugar.

raisins, rum, flour, milk, yeast cakes, sugar, salt, lemon zest, nutmeg, butter, ground, candied lemon peel, candied orange peel, butter, confectioners

Taken from www.food.com/recipe/dresden-stollen-447523 (may not work)