Christmas Stollen(3 Loaves)

• 3 pkg. active dry yeast
• 1/2 c. warm water
• 1 1/2 c. milk, scalded, then cool to lukewarm
• 8 c. all-purpose flour
• 1/2 lb. sweet butter, soften
• 1 c. granulated sugar
• 4 eggs
• 1 tsp. salt
• grated rind of 1 lemon
• 1/2 tsp. ground nutmeg
• 1 Tbsp. vanilla
• 3 c. white raisins
• 3 c. dark raisins
• 1/2 c. rum
• 2 c. sweet butter, melt
• 1 c. cinnamon sugar
• confectioners sugar

1. Soak raisins in rum for 3 days.
2. Stir once to make sure it is completely soaked.
3. In small bowl, place yeast and warm water.
4. Mix until yeast dissolves.
5. Add warm milk and 1 cup flour, mixing well. Cover and place in warm area until light and bubbly.
6. In large bowl, cream soft butter and sugar until light and fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Mix in salt, lemon rind and yeast mixture.
9. Stir in nutmeg, vanilla and flour, 1 cup at a time.
10. Stir well after each addition.
11. Turn dough out onto a floured board and knead until smooth, about 10 to 15 minutes.
12. Add drained, rum soaked raisins to dough and knead until evenly distributed.
13. Place dough on greased bowl.
14. Turn it over so it is greased on all sides and cover with a towel.
15. Allow to rise in warm spot until doubled in bulk, about 1 to 1 1/2 hours.

active dry yeast, warm water, milk, flour, sweet butter, sugar, eggs, salt, lemon, ground nutmeg, vanilla, white raisins, dark raisins, rum, sweet butter, cinnamon sugar, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255490 (may not work)