Super juicy buttery stollen, I’ve been making it like this for years…

Preparation:

First, knead a yeast dough with flour, yeast, sugar, salt, eggs, butter and milk. Add the cinnamon and cardamom and knead.
Then soak the raisins in the rum. Let the yeast dough rise in a warm place for about 1 hour.
Then roll out the dough to a thickness of 2 cm. Spread the drained rum, raisins, almonds, candied lemon zest and candied orange zest on the baking sheet. Roll the plate out and knead briefly.
Then shape a loaf from the dough and give it the typical stollen shape.
To do this, use a long wooden spoon handle to press the bread lengthwise in the middle and roll it flat on one side.
Now fold this section upwards and press it down. Place the stollen on a prepared baking sheet and let it rise for another 4 hours, covered.
Now bake at 180 °C for about 75 minutes. Immediately brush the still warm stollen with butter and sprinkle with icing sugar.
Then wrap the butter stollen in aluminum foil and let it infuse for at least 2 weeks.