Leipzig Stollen

Put flour in a warmed bowl, make a dent, crumble yeast into it, sprinkle sugar. Stir with a little milk to form a dampfl, leave in a warm place with the lid closed. Grease liquid, but not too hot, on the flour edge form, add remaining Teigzutaten, mix the dough and knead heartily or possibly beat. Divide the dough into thirds (keep two parts chilled and bake later). Roll out first third into a rectangle and fold into a stollen. Cover the baking tray with aluminum foil, place the stollen on it and fold up the edges of the foil a little so that the stollen does not expand. Let rise for 30 minutes, then place in heated oven and bake at 200 °C for 70 minutes. While still hot, brush with a third of the butter.

Mix 1 packet of vanilla sugar with 2 tbsp. sugar and sprinkle on top, then dust with a third of the powdered sugar.

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