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Divide the dough into two equal parts again. Take the first portion and spread it out into an oval shape. Use a rolling pin to flatten it, making a groove and leaving two parts on each side of the groove, one larger than the other.
Then turn the smaller part over onto the larger one and place the stollen on a baking tray lined with baking paper. We do the same with the second portion.
We cover the stollen with cling film and let them ferment for an hour. Then, we put them in the oven at 190º C, with heat from above and below, for 15 minutes.
After this time, we lower the temperature to 165º C, and let them cook for another 60 minutes. Then we take the stollen out onto a rack and brush them with melted butter.
We wait for them to cool almost completely and we brush them again. Before the butter is absorbed, we sprinkle them with icing sugar. Delicious!
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