Stollen (Authentic German Coffee Cake)

• 1 pkg. dry yeast
• 3/4 c. warm water
• 1/2 c. sugar
• 1/2 tsp. salt
• 3 eggs (whole)
• 1 egg yolk, reserve the white
• 1/2 c. oleo, softened
• 3 1/2 c. flour
• 1/2 c. chopped almonds
• 1/4 c. citron
• 1/4 c. candied cherries, chopped
• 1/4 c. raisins
• 1 Tbsp. grated lemon rind

1. Dissolve yeast in water in mixer bowl. Add sugar, salt, eggs, yolk, butter and half of flour. Beat 10 minutes at medium speed on mixer or by hand. Scrape sides and bottom of bowl often with spoon. Blend in rest of flour, nuts, fruits and rind. Scrape batter from sides of bowl. Cover with cloth and let rise in warm place (85u0b0) until double in bulk, about 1 1/2 hours.
2. Stir down batter by beating 25 strokes.
3. Cover tightly with Saran Wrap and store in refrigerator overnight.

yeast, warm water, sugar, salt, eggs, egg yolk, oleo, flour, almonds, citron, candied cherries, raisins, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75278 (may not work)