Easter Cake "Stollen"

In the "Baking" category, my great-grandmother Jenny (1883-1940) listed a delicacy in her handwritten cookbook that she must have baked for Easter. This Easter Stollen is a yeast dough made with butter, milk, flour, sugar, eggs, lemon zest, candied citrus peel and raisins. My great-grandmother stated in the recipe that yeast for 5 Pfennigs was needed to prepare the Easter Stollen. The Easter Stollen is folded in the same way as a Christmas Stollen, which is intended to commemorate the baby Jesus wrapped in swaddling clothes. This Easter cake is inimitably juicy and fluffy, just ideal for the Easter table.

Method:

First cut the butter into cubes.
Then add the lukewarm milk with half a cube of yeast dissolved in it.
Now comes the flour, the sugar, the zest of half a lemon, the two whole eggs and the two egg yolks.
Afterwards, the dough is stirred slowly.
When the dough is nice and smooth, beat it until it comes off the spoon.
Keep the dough in a warm place and let it rise for about 30 minutes.
Then, as desired, add orange and lemon peel as well as raisins, mix them into the dough, knead and form a Stollen.
The Stollen comes on a tray coated with butter, where it has to rise again.
Finally, brush the Stollen with an egg yolk, sprinkle with fine sugar and sliced almonds.
Bake it in the preheated oven at 180 °C until it is light brown. Baking time between 30 and 45 minutes.