Dresdener Stollen

• 1/2 c. seedless raisins
• 1/2 c. dried currants
• 1 c. mixed candied citrus peel
• 1/4 c. angelica, cut into 1/4-inch dice
• 1/2 c. candied cherries, halved
• 1/2 c. rum (dark rum is better)
• 1/4 c. lukewarm water (110~ to 115~)
• 2 pkg. or cakes dried yeast or compressed yeast
• 3/4 c. plus a pinch of sugar
• 5 1/2 c. plus 2 Tbsp. all-purpose (preferably bread) flour
• 1 c. milk
• 1/2 tsp. almond extract
• 1/2 tsp. finely grated fresh lemon peel
• 2 eggs (at room temperature)
• 3/4 c. unsalted butter, cut into 1/4-inch bits and softened
• 8 Tbsp. unsalted, melted butter
• 1 c. blanched slivered almonds
• 1/4 c. confectioners sugar, sifted

1. Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl.
2. Pour the rum over them, tossing the fruit about to coat the pieces evenly.
3. Soak for at least 1 hour.
4. Pour the lukewarm water into a small bowl; sprinkle it with the yeast and a pinch of sugar.
5. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
6. Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture is almost double in volume.

raisins, currants, mixed candied, candied cherries, rum, water, yeast, sugar, allpurpose, milk, almond extract, eggs, unsalted butter, butter, blanched slivered almonds, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007654 (may not work)