German Stollen

• 3/4 cup raisins
• 1/2 cup chopped mixed candied fruit
• 1/4 cup dried currants
• 3/4 cup apple juice
• 4-1/2 to 5 cups all-purpose flour
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup butter, cubed
• 2 large eggs
• 2 tablespoons grated orange zest
• 1 tablespoon grated lemon zest
• 1/2 teaspoon almond extract
• 1/2 cup chopped almonds
• Confectioners' sugar, optional
• 1 cup confectioners' sugar
• 3 to 4 tablespoons milk

1. In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
2. In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough.
3. 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.
4. Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased
5. . Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350u0b0 for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

raisins, mixed candied fruit, currants, apple juice, flour, active dry yeast, sugar, salt, milk, butter, eggs, orange zest, lemon zest, almond, almonds, confectioners, sugar, milk

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