Stollen Bread

• 2 1/4 c. sour cream
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 pkg. yeast in 3 Tbsp. warm water
• 1 tsp. sugar
• 5 c. plain flour
• 1/2 c. raisins
• 1 c. mixed candied fruit
• 1 c. nuts
• 1/2 c. candied cherries
• 1/2 c. candied citron

1. Dissolve yeast in warm water; add 1 teaspoon sugar.
2. Cut all fruit and nuts together as small as you want.
3. Scald milk in double boiler over low heat.
4. Add sugar and salt; mix.
5. Cool and add yeast and 3 cups flour; beat well.
6. Add remaining flour and mix until dough forms a ball free from bowl.
7. Knead on floured board; place in greased bowl.
8. Let rise to double in size.
9. Punch down.
10. Roll out to 9 x 12 inch rectangle.
11. Cover with fruit, nuts and roll up like jelly roll.
12. Brush top with oil.
13. Let rise until double in size.
14. Bake at 375u0b0.
15. Cover with powdered sugar or make your own white icing.
16. Add a few fruits and nuts on top.
17. So good!

sour cream, sugar, salt, yeast, sugar, flour, raisins, mixed candied fruit, nuts, candied cherries, candied citron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904204 (may not work)