Traditional Stollen

• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 3/4 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, lightly beaten
• 1-1/2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 4-3/4 to 5-1/4 cups all-purpose flour
• 3/4 cup raisins
• 1/2 cup mixed candied fruit
• 1/2 cup chopped almonds
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased
4. ; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
5. Bake at 375u0b0 for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

active dry yeast, water, milk, butter, sugar, eggs, lemon zest, salt, flour, raisins, mixed candied fruit, almonds, sugar, milk

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