I found this recipe shared by a woman whose mother had worked in the bakery famous for making Christstollen before the bombing of Dresden during WWII. This traditional German Christmas fruit bread is also known as Striezel or Weihnachtsstollen.
Slightly flatten the ball of dough into a circle and divide in two. Working with one half at a time roll the dough into an oval about 1" thick. Use your hands to tighten up the edges if necessary. Fold the oval in half the long way (like a taco shell) bending it so the top is held back and not even with the bottom. Transfer the lugs to a parchment lined baking sheet and cover with a tea towel. Allow dough to rest for 30 minutes.
This dough is very heavy almost like cookie dough. The bread does not rise very much during the resting periods but the sugar and flour become completely absorbed.
Very little flour is needed to prevent sticking.
I baked the loaves on a parchment lined sheet pan and the bottoms got a bit dark. I would suggest using a silpat or doubling up the pans to prevent this.
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