Chrismat Stollen With Lemon Glaze

• 1-1/2 cups warm whole milk or warm water (110u0b0 to 115u0b0)
• 2 packages (1/4 ounce each) active dry yeast
• 6-1/2 to 7-1/2 cups all-purpose flour, divided
• 1-1/2 cups butter, softened
• 3/4 cup sugar
• 3 large eggs
• 3/4 teaspoon salt
• 3/4 teaspoon grated lemon zest
• 1/2 pound raisins
• 1/2 pound chopped blanched almonds
• 1/2 cup chopped candied fruit
• 3 tablespoons butter, melted
• 1-1/4 cups confectioners' sugar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

1. Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon zest. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15x8-in. oval. Fold each in half lengthwise and place on a greased
4. . Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
5. Bake at 350u0b0 for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves.

milk, active dry yeast, flour, butter, sugar, eggs, salt, lemon zest, raisins, blanched almonds, candied fruit, butter, sugar, lemon juice, vanilla

Taken from www.tasteofhome.com/recipes/chrismat-stollen-with-lemon-glaze/ (may not work)