Stollen(German Christmas Bread)

• 3/4 c. milk
• 2 Tbsp. shortening
• 1/4 c. sugar
• 1 1/2 tsp. salt
• 1 tsp. grated lemon rind
• 1 pkg. yeast
• 1/4 c. warm water
• 2 3/4 c. flour
• 1 egg, beaten
• 1/4 c. raisins
• 1/2 c. fruitcake mix
• 2 Tbsp. melted butter
• confectioners sugar icing
• 1/3 c. chopped nuts

1. Scald milk; stir in shortening, sugar, salt and lemon rind. Cool to lukewarm.
2. Dissolve yeast in warm water.
3. Add milk mix, eggs and 1 cup flour to yeast mix.
4. Beat thoroughly.
5. Add fruit. Stir in enough flour to make soft dough.
6. Turn out on floured board and knead until smooth and elastic.
7. Put in greased bowl.
8. Turn to grease top.
9. Cover and let rise until double, about 1 1/2 hours. Punch down, turn out on board.
10. Cover and let rest 10 minutes. Roll into oval 3/4 inch thick.
11. Brush 1/2 of oval with butter. Fold over.
12. Place on greased cookie sheet.
13. Cover and let rise until double, about 45 minutes.
14. Bake at 350u0b0 about 30 minutes. Spread icing on lightly.
15. Sprinkle with nuts.

milk, shortening, sugar, salt, lemon rind, yeast, warm water, flour, egg, raisins, fruitcake mix, butter, confectioners sugar, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728748 (may not work)