Stollen Christmas Bread

Stollen
This is a German Christmas bread that is not very sweet. Minnie has a long-standing tradition of baking stollen at Christmas time and giving small loaves to the neighbors. In Taiwan she baked stollen for all the American missionaries on campus at Christ’s College in Taipei. She was so-o-o pleased last Christmas that she had been able to teach me how to bake stollen to give to the neighbors and friends. I plan to continue her tradition and have already bought the fruitcake fruit (candied dried fruit)

2 pkg. yeast–Soften in ½ cup warm with 1 teaspoon sugar
1 cup milk
1 teaspoon salt
1/4 cup sugar
½ teaspoon cinnamon
juice & rind of 1 lemon
2 well-beaten eggs
1 stick melted butter
5 cups flour (apprx.)
½ cup fruitcake fruit
1 cup golden raisins

Soften yeast. Add warm milk, salt, sugar, cinnamon.
Beat in 2 cups flour, eggs, & melted butter.
Add another cup flour. Beat. Add lemon juice & rind.
Now add the fruitcake mix & raisins.
Add flour to make a light dough. Knead lightly.
Let rise about 1 hour.
Divide dough into 2 or 3 parts. Shape into balls. Let rest 10 minutes.
Shape into crescents and fold over like an omelet.
Stretch around to form a crescent.
Bake on cookie sheets covered with parchment paper.
Brush with 1 egg yolk mixed with 2 Tablespoons milk.
Sprinkle with chopped nuts.
Let rise until double.
Bake at 325o for apprx. 30 min.
Glaze with 1 ½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
2 or 3 Tablespoons milk