For the Dresden Stollen, soak the raisins in rum the night before, heat some of the milk and mix with crumbled yeast and a pinch of sugar. Add a little flour and let rise for about 20 minutes.
Add the rest of the milk, sugar, flour, butter, vanilla sugar, salt and the fat and knead into a dough. Then add the remaining ingredients.
Leave the dough to rest for about 3 hours with the lid closed and warm. Roll 2 stollen from the dough with an oblong bread shape and score the loaves. Bake for one hour at 190 degrees on a tray in a heated stove.
Let the finished Stollen cool a little, brush with melted butter and roll the Dresden Stollen in plenty of powdered sugar.
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