Old-Fashioned Stollen

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 teaspoon plus 1/2 cup sugar, divided
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 3/4 cup butter, softened
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground cardamom
• 2 large eggs plus 2 large egg yolks, room temperature
• 6-1/4 to 6-3/4 cups all-purpose flour
• 1/2 cup raisins
• 1/2 cup diced citron or mixed candied fruit and peel
• 1/2 cup sliced candied cherries
• Melted butter
• 1 cup confectioners' sugar
• 5 to 6 teaspoons whole milk
• Blanched whole almonds, coarsely chopped, and additional candied fruit

1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough.
2. Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased
4. . Brush with melted butter. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

active dry yeast, sugar, warm water, warm milk, butter, salt, ground cardamom, eggs, flour, raisins, citron, candied cherries, butter, sugar, milk, almonds

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