Christmas Stollen

• 2 pkg. dry yeast
• 3/4 c. warm water
• 1/2 c. sugar
• 1 tsp. salt
• 3 eggs
• 1/2 c. butter
• 3 1/2 c. flour
• 1/2 c. chopped almonds
• 1/4 c. citron
• 1/4 c. candied cherries
• 1/4 c. raisins

1. Dissolve yeast in warm water; add sugar, salt, eggs, butter and half of the flour.
2. Beat 10 minutes at medium speed on mixer or by hand.
3. Blend in rest of flour, almonds and fruits.
4. Cover; let rise in warm place until doubled, about 1 hour.
5. Stir down batter by beating 25 strokes.
6. Cover tightly and refrigerate overnight.
7. On well floured board, divide dough in half, press each half into a 10 x 7-inch oval sheet.
8. Spread with 2 tablespoons soft butter or margarine.
9. Fold each in two length-ways, firmly pressing edges in place on greased baking sheet.
10. Brush top with slightly beaten egg whites mixed with 1 tablespoon water.
11. Let rise in warm place until light.
12. Bake at 375u0b0 for 20 minutes or until done.
13. When cool, frost and decorate with almonds and cherries.
14. Makes 2.

yeast, warm water, sugar, salt, eggs, butter, flour, almonds, citron, candied cherries, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364032 (may not work)