Iced Christmas Stollen

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1-2/3 cups 2% milk (110u0b0 to 115u0b0)
• 1 cup sugar
• 2/3 cup butter, melted
• 2 large eggs, room temperature
• 1 teaspoon grated lemon zest
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 5 to 5-1/2 cups all-purpose flour
• 1 cup coarsely chopped red candied cherries
• 1 cup coarsely chopped green candied cherries
• 1 cup sliced almonds
• 1 cup raisins
• 3/4 cup chopped candied pineapple
• 3/4 cup chopped candied citron
• 1 cup confectioners' sugar
• 4 teaspoons 2% milk
• 1 teaspoon butter, melted
• 1/4 teaspoon vanilla extract
• Dash salt

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon zest, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12x7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 350u0b0 for 22-28 minutes or until golden brown. Remove to wire racks to cool.
6. For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens.

active dry yeast, warm water, milk, sugar, butter, eggs, lemon zest, ground cardamom, salt, ground mace, flour, red candied cherries, green candied cherries, almonds, raisins, candied pineapple, candied citron, sugar, milk, butter, vanilla, salt

Taken from www.tasteofhome.com/recipes/iced-christmas-stollen/ (may not work)