Stollen

1 cup seedless raisins
1 cup (8 oz.) mixed candied fruits, chopped
1/4 cup orange juice
3/4 cup milk
1/2 cup sugar
1 tsp. salt
1 cup (2 sticks) butter or margarine
2 env. dry yeast or 2 cakes
compressed yeast
1/4 cup very warm water
2 eggs, beaten
1 tsp. grated lemon rind
5 cup sifted reg. flour
1 cup blanched, chopped almonds
1/4 tsp. nutmeg
2 Tbsp. cinnamon-sugar

Combine raisins, candied fruit and orange juice in a small bowl.
Scald milk with sugar, salt and 1/2 cup butter or margarine. Cool to
lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl.
(Very warm water should feel comfortably warm when dropped on wrist.) Stir
until yeast dissolves, then stir in the cooled milk mixture, eggs and
lemon
rind. Beat in 2 cups of flour until smooth, stir in fruit mixture,
almonds and nutmeg, then beat in just enough of remaining 3 cups flour to
make a stiff dough. Knead until smooth and elastic. Add enough flour to
keep dough from sticking. Place in a greased large bowl, cover with a
clean towel. Let rise in a warm place, away from draft, 2 hours, or until
double in bulk. Punch dough down, knead a few times, divide in half.
Roll each in an oval, 15x9 inch; place on greased cookie sheet. Melt
remaining 1/2 cup butter or margarine in a small saucepan, brush part over
each oval. Sprinkle with cinnamon-sugar; fold in half lengthwise. Cover,
let rise 1 hour or until double in bulk. Brush again with part of the
remaining melted butter or margarine. 6. Bake in a moderate oven at 350
degrees for 35 minutes or until golden and loaves give a hollow sound when
tapped. While hot, brush with remaining melted butter or margarine. Cool
on wire racks. Yield: 2 large loves.

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