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Leipziger Stollen

500 gr. (3 3/4 cup) flour
125 gr. (1 cube plus 1 T.) butter
2 eggs
8 Tbsp. sugar
40 gr. cake yeast (20 gr. or 1 T. dry)
1/8 liter milk (1/2 cup)
125 gr.(3/4 cup) raisins
125 gr. (3/4 cup) ground blanched almonds
lemon peel
50 gr. (1/4 cup) candied orange peel
50 gr. (1/4 cup) candied lemon peel

Mix ingredients, knead dough. Knead in the fruits carefully at
the last. Allow to raise. Form two stollen, then raise again.
Bake slowly.

She didn't give oven temperature or times. We don't like the
candied orange and lemon, so I used golden raisins and dried
cranberries instead. Also could use dried apricot. Yummy recipe!

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