German Stollen

1 packet active yeast
3/4 cup warm water
1/2 cup granulated sugar
3 large eggs
1 egg yolk
1/2 cup butter; softened
3 1/2 cups flour
1 cup blanched almonds; chopped
1/2 cup candied lemon peel, cut into small pieces
1/2 cup candied orange peel, cut into small pieces
1/2 cup raisins
1 Tbsp. grated lemon peel

Dissolve the yeast in the water. Add the sugar, eggs, egg
yolk, butter and half the flour. Beat for 10 mins. Blend in the
remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours,
until doubled. Punch down, cover and refrigerate overnight.

Knead dough. Roll into one or two rectangles, butter it and fold over
the edges to make a rolled loaf. Place on a greased cookie sheet with
the folded edges down. Spread with a combination of one egg white and 1
tablespoon water. Let rise until doubled in size (about 45 - 60 mins.)
Bake 30 - 35 mins. at 375 F.

You can also make them in normal bread pans, but increase the baking
time somewhat.

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