Christmas stollen with candied fruit

Ingredients

• 200 g of butter
• 180 grams of sugar
• 250 g of 40% fat cream cheese
• 2 eggs
• 500 g of flour, plus a little extra for kneading
• 1 packet of vanilla sugar
• 1 package of baking powder
• 70 g of ground almonds
• 100 g of grapes or sultanas (ideally soaked for several hours in rum)
• 50 g of candied citron
• 50 g of candied orange
• 1 packet of spices for stollen (or the spice mix below)
• A pinch of ground cardamom
• A pinch of mace
• 2 teaspoons of ground ginger
• 1 pinch of ground star anise
• A pinch of ground cloves
• 1 pinch of ground ginger
• ½ to 1 teaspoon of Ceylon cinnamon
• A pinch of salt
• 1 packet of vanilla sugar
• 1 to 2 tablespoons of sugar (for the glaze)

Gently melt the butter, then mix it with the sugar, and finally add the eggs.

Add the Greek yogurt, vanilla sugar, almonds, grapes, spices, and yeast.

Gradually add the flour, until the dough is no longer sticky, then knead by hand with the remaining flour.

Incorporate the candied citron and candied orange.

Grease the work surface and knead, adding flour gradually until the dough no longer sticks to your fingers.

Make one large loaf or two smaller ones. For two loaves, the slices will be smaller but slightly drier.

Bake in a preheated oven at approximately 180 °C (about 45 minutes for two small loaves) until the stollen is golden brown and no longer has a liquid center (test with a knife).

While cooking, prepare the glaze: melt the butter and mix in the sugar.

Cool the cake while it’s still warm, then let it cool completely on a wire rack.