Fruits:

320 g raisins soaked in 30 g rum the previous day
65 g chopped almonds and/or hazelnuts

Sponge:

Knead the ingredients to a soft dough (at least 4 minutes with the dough hook) and then cover for at least 35 minutes. Sieve the flour so that it can bind more oxygen.

Dough:

Knead all ingredients for at least 6 min with the dough hook and place in a warm spot to rest for about 15 minutes. Ideal dough temperature is 24-26° C. If the dough is too firm, 1-2 tablespoons warm milk can be added very carefully.

Fruits:

The fruits should be about 30° C warm. Add the fruits to the dough without destroying the raisins. Cover the dough for about 20 minutes in a warm place.

After resting form 2 stollens on a slightly floured table and place in a buttered tunnel form.

Preheat oven at 220° C and place forms on a rack 10 cm above the oven floor.

Place a 1/2 cup of cold water on the oven floor to give steam.

Shift the oven down after about 10 minutes at 190° C.

Bake for 55 minutes total.

After baking brush the stollens with melted butter and sprinkle with icing sugar.