Procedure
1) First, soak the raisins in the rum and let them soak, preferably overnight. The raisins should look plump.
2) In a bowl, mix the flour with the yeast and pour in the lukewarm milk. Add the sugar, vanilla sugar, salt, eggs, butter and bring all the ingredients together by hand. Dust the dough with some flour, cover the bowl and let the dough rise in a warm place for an hour.
3) After an hour, add the raisins, almonds and the candied peel into the dough. Gently fold these in, cover the bowl and let the dough rise for another 15 minutes.
4) Tip the dough onto some parchment paper, roll it out into a circle and roll it, from the short end, three times into a log. Create a ridge on top of the log with your hands. If you’d like to see what this looks like, please see a video on our pernerka.cz website. Transfer the log onto a baking sheet, together with the parchment you rolled and shaped it on. Cover and let it rise for another 15 minutes.
5) Bake in the preheated oven at 140C for about 50 minutes.
6) Spoon the melted butter all over the baked stollen. Sprinkle the stollen generously with the icing sugar and let the stollen to cool down. Slice and serve. Enjoy!
