Dresden Christmas Bread

Ingredients (dough):
One vanilla bean,
1 kg flour,
100 g yeast [or 2 teaspoons activated yeast],
400 ml milk,
100 g sugar,
2 eggs,
grated peel of one lemon,
1 teaspoon salt,
400 g butter,
200 g flour,
350 g raisins,
100 g shelled almonds,
50 g candied lemon peel,
100 g candied orange peel,
5 cl rum.
Ingredients (icing):
150 g butter,
1 vanilla bean,
100 g sugar.
Directions:
1. Soak the raisins, almonds, candied lemon and orange peel in the rum. Mix a p
re-dough out of 1 kg flour, 150 ml milk, a pinch of salt and yeast. Let rise. Mi
x the sugar with the pulp from the vanilla bean. Mix half of the vanilla sugar,
the rest of the milk, eggs, lemon peel and salt into a dough and knead. Let rise
for 30 minutes. Knead butter into 200 g flour and work into the yeast dough. Le
t rise for 15 minutes.
2. Form 2 rolls (30 cm long) and pound into stollen loaves. Place on a greased b
aking sheet, let rise for one hour. Bake at 200° C for about an hour. Coat with me
lted butter, sprinkle with vanilla sugar.