Dresdener Stollen

This recipe is a combination of the traditional recipes for Dresdener stollen and German Christmas stollen: I reduced the amount of butter in the classic Dresdener style and added a few eggs instead, which makes the yeast easier to manage; the dough is still plenty rich. A nice variation is to replace about 2 ounces (55 g) of the raisins with candied angelica chopped to the same size. The angel