Fruit ‘N’ Nut Stollen

• 4 to 4-1/2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons active dry yeast
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1-1/4 cups 2% milk
• 1/2 cup plus 3 tablespoons butter, softened, divided
• 1 egg
• 1/4 cup each raisins and dried cranberries
• 1/4 cup each chopped dried pineapple and apricots
• 1/4 cup each chopped pecans, almonds, Brazil nuts and walnuts
• 1/2 teaspoon lemon extract
• 1 cup confectioners' sugar
• 4-1/2 teaspoons lemon juice

1. In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside.
3. Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on
4. coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over warm loaves.

flour, sugar, active dry yeast, ground cardamom, salt, milk, butter, egg, raisins, pineapple, pecans, lemon extract, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/fruit-n-nut-stollen/ (may not work)