Dresdener Stollen(Christmas Yeast Bread Of Dresden)

• 1/2 c. seedless raisins
• 1/4 c. chopped citron
• 1/4 c. chopped candied orange peel
• 1/4 c. dark rum
• 1 pkg. active dry yeast
• 1/4 c. warm water
• 3/4 c. milk
• 1/4 c. sugar
• 1/2 tsp. salt
• 4 Tbsp. (1/2 stick) butter
• 2 3/4 to 3 c. unsifted all-purpose flour
• 1/8 tsp. ground cardamom
• 2 eggs, beaten
• 1 tsp. grated lemon rind
• 1/2 c. (about 6 oz.) shredded blanched almonds
• 2 to 3 Tbsp. melted butter
• confectioners sugar

1. Soak the fruit in rum while preparing the dough.
2. Dissolve the yeast in warm water.
3. Combine milk, sugar and butter.
4. Heat until sugar is dissolved and butter melted.
5. Cool to lukewarm milk mixture and the eggs.
6. Stir to blend, then beat until smooth and dough easily comes away from bowl.
7. Drain the fruit; add with lemon rind 1/4 cup of the almonds to the 3/4 cup flour.
8. Toss until fruit and nuts are well coated.
9. Add coated fruit and nuts to the dough. Work with fingers until all nuts are well distributed in the dough. Knead on lightly floured board until smooth and elastic, about 5 minutes.
10. If too sticky, work in a little more flour.
11. Place in a greased bowl, turning to grease top.
12. Cover; let rise in warm place until doubled in bulk, about 1 hour.

raisins, citron, candied orange, dark rum, active dry yeast, warm water, milk, sugar, salt, butter, flour, ground cardamom, eggs, lemon rind, almonds, butter, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053579 (may not work)