German Stollen

• 1 pkg. active dry yeast
• 4 to 4 1/2 c. flour
• 1/4 tsp. ground cardamon
• 1 1/4 c. milk
• 1/2 c. butter or margarine
• 1/4 c. sugar
• 1 tsp. salt
• 1 slightly beaten egg (at room temperature)
• 1 c. seedless raisins
• 1/2 c. mixed candied fruit
• 2 Tbsp. grated orange peel
• 1 Tbsp. grated lemon peel or 1 Tbsp. lemon extract

1. In large mixer bowl, combine yeast, 2 cups of flour and cardamon.
2. Heat milk, butter, sugar and salt just until warm, stirring occasionally to melt butter.
3. Add to dry mixture in bowl; add egg.
4. Beat at low speed with electric mixer for 1 minute, scraping sides of bowl.
5. Beat at high speed for 3 minutes.
6. By hand, stir in fruits and peel (or extract).
7. Stir in enough flour to make a soft dough that is easy to handle.
8. Turn out onto a lightly floured surface.
9. Knead until smooth and elastic, about 8 to 10 minutes.
10. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft until double, about 1 3/4 hours.

active dry yeast, flour, ground cardamon, milk, butter, sugar, salt, egg, raisins, mixed candied fruit, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852476 (may not work)