Dresden Stollen
Yield: 1 Servings

36 oz (1 kg) wheat flour
3 oz (75 gr.) fresh bakers yeast
1 c and a drop more (0.25 l) milk
5 oz (150 gr.) sugar
1 pinch salt
1 lb (450 gr.) margarine
3 oz (75 gr.) sweet almonds - in small pieces
2 oz (60 gr.) bitter almond - in small pieces
4 oz (125 gr.) candied lemon peel (zitronat) (up to 5)
14 oz (375 gr.) sultana (raisin)

LATER
3 1/2 oz (100 gr.) butter
1 very fine (confectioner's) sugar

Make a normal yeast-dough. Put the dough on a board and knead it with your fingers. But take care, that the lower side always stays down and gets no rents (gets not cracked?). Add the almonds and go on kneading. Add the candied lemon peel and the sultanas at last an go on kneading until the dough is smooth. Form an oval loaf and let him grow on a warm place 30 or 40 minutes. Press it down a bit in the middle (with a rolling pin, so that you have a hollow over the full length) and fold one third over the other two thirds (like a sheet of paper), so you get a long, slim loaf. Put a bit of flour over the baking tin (spray it), just like a bit of dust, and let the loaf relax on the baking tin about 15 minutes. Heat the oven for 480 degrees (250 C) and insert the tin in the lower part. Give the Stollen 45-55 minutes with 360 - 390 degrees (180-200 C), then switch of the oven and let it rest for another 10 minutes in the oven.

ATTENTION: After 5 minutes of baking you have to open the door a bit (press a spoon between) so that dampness can escape. Spread it with the butter and strew the confectioners sugar over it.