Dresden Stollen Cake

• 3 1/2 cups all-purpose flour
• 5 tbsp fresh yeast, crumbled or 2 1/2 tbsp active dry yeast
• 1/2 cup lukewarm milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup butter or margarine
• 3 1/2 tbsp lard or butter
• 1 cup chopped almonds
• 2/3 cup raisins
• 1/2 cup dried currants
• 2 oz candied orange peel
• 2 oz candied lemon peel
• 2/3 cup powdered sugar

1. Sift flour into a mixing bowl and make a well in the middle. Mix yeast with warm milk then pour into well and knead until smooth, cover and let proof in a warm place for 30 mins. Add 1/3 cup sugar, vanilla extract, 2/3 cup butter and lard (or butter, if using) then knead with the dough hook of a mixer until smooth. Cover and place in a warm area to proof for 30 mins. Add almonds, raisins, currants, candied peel and knead again. Cover and place in a warm area for another 30 mins.
2. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Knead dough again and roll out on a lightly floured surface into an 8x12 inch rectangle. Roll up one long side to about 3/4 of the way across and fold the other side over it. Press down gently with floured hands and place on prepared pan. Let rise again then bake for 50-60 mins.
3. Melt remaining butter in a pan. Remove Stollen from oven, brush with 1/2 the butter, sprinkle with 1/2 the remaining sugar and 1/2 the powdered sugar. Repeat the process, let cool and slice.

flour, yeast, milk, granulated sugar, vanilla, butter, lard, almonds, raisins, currants, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/18855 (may not work)