Dresdener Christstollen

For 2 Stollen (=2 pounds each), you need:
1 pound of regular flour
1/6 pound of yeast
1/6 pound of sugar
0.4 pounds of butter
1/10 pound of citronade
(that's little yellow, greenish cubes of dried lemons)
1/10 pound of orangeade
(the same, but made out of oranges)
1/4 pound of shredded almonds
1/10 pound of marzipan mass
3/4 coffee mug sized cup of milk
a teaspoon of salt
a pound of raisins
3 tablespoons of rum or brandy
3 drops of cinnamon aroma
1/4 teaspoon of vanilla mark
1/4 teaspoon of macis-bloom 
(don't worry about how to get this one too much..)
Also 1/5 pound more butter, 1/5 pound sugar, 
1/4 pound powder sugar.

Now this is the way to do it:

The evening before, you drain the raisins in the rum. you get the right
amount of everything ready for the next day and leave it outside the
refigerator, except for milk and yeast.

The next day, you heat up part of the milk, and you mix it with the
mushed yeast and some of the sugar. you add some flour to it and let it
sit for approx. 20 minutes to grow. 

Add the rest of the flour, sugar, milk, salt, butter, and marzipan mass
and you knead it into a dough. Add the rest of the ingredients and knead.

Let the dough sit covered for an hour, then work on it some more.
Divide it into two equally sized parts. Shape them into loaves and then
make a little canyon in the middle by pressing with your roller.
Flatten it to one side a little. Bend up the flat side and fix it there on top.
So you you now have the traditional shape of a Christstollen!

In the meantime, you pre-heat the oven to 360 F. Put both of the Stollens
on a single plate and bake at 360 F at first, then later lower to 330 F.
Bake for about 50 to 60 minutes. After that, you're almost done.
Let them entirely cool down, pour the melted butter on.
(see the additional ingredients at the bottom of the list) and then
sprinkle with powdered sugar.
They say it takes you 30 minutes without all the waiting and baking
time (55 minutes).