Wisconsin Dutch Stollen

• 1 pint milk, warmed
• 2 compressed yeast cakes
• 8 cups flour, sifted
• 1 lb butter, softened
• 1 cup sugar
• 4 eggs
• 1/4 cup rum
• 1 grated lemon, rind of
• 1 teaspoon salt
• 1/2 cup almonds, chopped
• 3/4 lb raisins
• Frosting
• 2 tablespoons milk
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract or 1 teaspoon lemon juice

1. Add crumbled yeast and 1 cup of flour to the warmed milk.
2. Beat well and allow to stand in a warm place until light.
3. Cream butter and sugar together, reserving 3 tablespoons of the butter for brushing on top of the loaves.
4. Beat in eggs, one at a time.
5. Add yeast mixture, rum, lemon rind, salt, almonds, raisins and remaining flour.
6. Knead on a floured board until smooth and elastic.
7. Cover and let rise until double in bulk.
8. Divide into 3 loaves.
9. Roll out slightly; press down center with a rolling pin.
10. Brush with reserved melted butter, fold over and brush top with butter.
11. Place in greased bread pans; let rise until double in bulk.
12. Bake at 350F for 45 to 60 minutes or until golden and done.
13. Cool slightly; brush with frosting.
14. **Variation: Napfkuchen; use half recipe above, increase sugar to 3/4 cup and use only 3 cups flour. Omit rum; bake in a tube pan or bundt pan.

milk, yeast cakes, flour, butter, sugar, eggs, rum, lemon, salt, almonds, raisins, frosting, milk, sugar, vanilla

Taken from www.food.com/recipe/wisconsin-dutch-stollen-332171 (may not work)