German Stollen

Place flour in a large bowl make a well in the center and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.

Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.

Pour milk-butter mixture over yeast mixture and add 1 cup sugar egg yolks and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume about 1 hour.

Line a baking sheet with parchment paper.

Mix almonds raisins candied lemon peel and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until toothpick inserted in the middle comes out clean 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.