Stollen
Stollen is traditional Christmas bread made in Germany. It was created in Dressden around 1450. Its shape originally is made to represent the baby Jesus. The traditional weight of the cake is two kilograms but in most shops today you can find and smaller sizes. Today the bread is popular in many parts of the world, but the original bread is produces by 150 bakers only.

If you want to prepare this bread at home the recipe is:
1 1/2 cup mixed fruits
3/4 cup milk
2 eggs
4 1/2 cup flour
1 cup golden raisins
1/2 cup sugar
6 tablespoons rum
3/4 cup powdered sugar
If you do not have rum at home you can use 6 tablespoons water with 1/2 tablespoon rum flavor
1 cup chopped almonds
3 packets dry yeast
1/2 cup butter
1/4 cup very soft butter
1/2 cup melted butter
1/4 cup warm water
1/2 teaspoon salt
1 teaspoon vanilla
Grated zest of 2 lemons
For icing:  2 tablespoons milk and 1/4 teaspoon vanilla

In a bowl soak the dried fruits and raisins with rum. Cover the dish and stir occasionally. Leave it for over night. In a frying pan toast the almond pieces and stir frequently for about 5-6 minutes. When ready set them aside. In a small saucepan heat 3/4of the milk, 1/3 cup sugar and 1/2 cup butter. Stir until the butter is melted and the sugar is dissolved. When ready pour in a large bowl and set it aside. In a cup, put warm water and sprinkle the yeast and 1/2 teaspoon of sugar. Wait for 5 minutes and stir the mixture into the warm milk mixture. Separately stir well the eggs and three cups flour. Add to this mixture 1/4 cup softened butter, lemon zest and vanilla, then the nuts and the rest 1 1/2 cups flour. Knead for few minutes until the dough is elastic and soft. Oil the dough and lave it a large bowl, cover it and leave in warm place for at least an hour to double its size.

Grease two baking sheets and divide the dough into several smaller pieces, oval them and brush each one with melted butter several times. If you want you can sprinkle over some powdered sugar. Bake it and keep it at least for a week before serving.