EL PASO, Texas (KTSM) --The KTSM 9 News Today crew and the Texas Culinary Institute rolled their sleeves to make the perfect holiday dessert that you can enjoy alongside your coffee on Christmas morning. Stollen is a type of German sweet bread that is traditionally made for the holidays and Chef Paloma Hernandez from the Texas Culinary Institute explains its shape is made to resemble baby Jesus wrapped in a blanket. Here is Chef Paloma's recipe for this festive sweet treat: Stollen (Makes two loaves of cca. 550 g) Fruit and Nut Mixture 250 g Golden Raisins 75 g Candied Lemon Peel 32 g Candied Orange Peel 25 g Dark Rum 95 g Almonds, whole and bleached Sponge 155 g Bread Flour 95 g Milk 7.5 g Instant Dry Yeast Final Dough Sponge (that you made) Bread Flour for dusting the surface 170 g Butter at room temperature 15 g Almond Paste 15 g Sugar 7 g Salt 3 g Lemon zest Pinch of Ground Cloves Pinch of Ground Cinnamon Fruit and Nut Mixture (that you made) Garnish Butter, melted as needed Vanilla sugar as needed Powder sugar as needed Instructions: To prepare the fruit and nut mixture, rinse raisins, lemon, and orange peels withwarm water. Combine them with rum in an airtight container. Let the mixture soak atroom temperature for at least 8 hours and up to 24 hours. Reserve the almonds to beadded later. To prepare the sponge, mix flour, milk, and yeast with the dough hook attachment in astand mixer on low speed for 3 min. Cover and let it ferment in a warm spot for30-40 min. To prepare the final dough, mix the sponge, flour, butter, almond paste, sugar, salt,lemon zest, cloves, ginger, allspice, and cinnamon on medium speed for 5 min. Thedough should be sticky but have sufficient gluten development. Bulk ferment until nearly doubled for 35 minutes. Carefully fold the fruit and nut mixture into the dough. Cover and let it ferment for15 more minutes. Divide the dough into roughly 550 gr pieces. Let dough rest, covered for 15-20 min. Shape the dough as shown in the video. Proof covered for 30 min. Bake in a 350F oven until the stollen is golden brown and sounds hollow whenthumped on the bottom, 30-35 minutes. Cool just until the bread can be handled. While the bread is still hot, remove any burnt fruit or nuts from the outside. Brush thesides, top and bottom with melted butter and roll in vanilla sugar. Cool completely. Dust the Stollen with sifted powdered sugar just before slicing. Texas Culinary Institute offers a new variety of cooking classes every month and you can find their latest schedule on their official website.