Stollen For A Crowd

• 4-1/2 to 5-1/2 cups all-purpose flour
• 1 package (9 ounces) yellow cake mix
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 teaspoon salt
• 2-1/2 cups warm water (120u0b0 to 130u0b0)
• 2 cans (12-1/2 ounces each) poppy seed cake and pastry filling
• 1 tablespoon confectioners' sugar

1. In a large bowl, combine 3 cups flour, cake mix, yeast and salt. Add water to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large 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 in half. Roll each half into a 12x8-in. oval. Spread each with 1 can filling. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners' sugar.

flour, yellow cake, active dry yeast, salt, water, cake, sugar

Taken from www.tasteofhome.com/recipes/stollen-for-a-crowd/ (may not work)