Mix all the fruit and divide in two parts to form two stollen.
Place the yeast in a small container along with the sugar and 2 tbsp of flour. Cover the container and leave for 10 minutes or until leavens.
Place the sifted flour and salt in a bowl, add the sugar and make hollow at the center.
Add the chopped butter, yolks, lemon grated rind, cardamom and begin adding these ingredients to the flour.
Immediately pour the yeast and begin forming the dough, adding the necessary amount of warm water to form tender dough.
Knead the pastry until achieving a smooth, elastic texture. It should not stick to your hands or table.
Once the pastry is formed, place in a dusted container and cover with saran wrap and then with a cloth.
Let it sit for half an hour or until it doubles its size. Leave covered in a lukewarm place so it can leaven quickly.
Once the dough has doubled, turn over onto the table and divide it in two.
Open the dough with your hands, stretching it a little and spread the fruit.
Then form a roll with each of them and stretch it with a rolling pin.
Brush a little more than half of the pastry with egg and fold from the brushed egg until the brushed pastry ends.
The other part remains unfolded. Typical stollen form.
Leave covered with a cloth until it leavens and then brush everything with egg.
Cook in a moderate oven until when pinching with a tip of the knife it comes out clean, approximately 40 minutes.
Remove from the oven and prepare the icing with icing sugar immediately, adding the water gradually until forming a medium consistency cream.
Brush the stollen and allow drying.
1.7 oz of fresh yeast or 1 1/4 tbsp of dry yeast
4 cups of flour (1 lb)
A pinch of salt
½ cup of sugar (3.5 oz)
5 oz of butter
Grated rind of one lemon
2 tbsp. of rum or cognac
1/2 tbsp of cardamom
Necessary amount of warm water
1 ½ cup of peeled almonds
4.5 oz of raisins
4.5 oz of candied rind
4 tbsp of icing sugar
Necessary amount of water