Stollen

• 4 to 4 1/2 c. bread flour (Pillsbury's Best)
• 1/3 c. sugar
• 1/2 c. milk
• 1/3 c. butter or margarine
• 1/2 c. chopped candied cherries
• 2 pkg. active dry or quick rise yeast
• 1 tsp. salt
• 1/2 c. water
• 2 eggs
• 1/4 c. each: chopped citron, walnuts and raisins

1. Combine 2 cups bread flour, yeast, sugar and salt.
2. Heat milk, water and butter to 120u0b0 to 130u0b0.
3. Add to flour mixture.
4. Add eggs.
5. Blend at low speed; beat 3 minutes at medium speed.
6. Stir in cherries, citron, raisins, walnuts and remaining flour to make a firm dough.
7. Knead on floured surface until smooth and elastic. Place in greased bowl.
8. Cover; let rise until doubled.
9. Punch down; divide in half.
10. Pat each to 14 x 8-inch oval.
11. Fold in half lengthwise.
12. Curve into a crescent.
13. Press edges to seal. Place on greased cookie sheet.
14. Cover; let rise until doubled. Bake at 350u0b0 for 20 to 30 minutes.
15. Drizzle with a glaze; garnish with cherries and nuts.
16. Makes 2 small Stollen.

bread flour, sugar, milk, butter, candied cherries, active dry, salt, water, eggs, chopped citron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469100 (may not work)