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CHRISTMAS STOLLEN 
2/3 c. milk, scalded
2/3 c. sugar
3/4 tsp. salt
1/2 c. butter
2 tbsp. more butter
2 pkgs. dry yeast
1/4 c. warm water
2 eggs, beaten
1/2 tsp. cinnamon
1/8 tsp. mace
1/8 tsp. ground cardamom
3 1/2 c. flour (about)
1 c. diced mixed candied fruit
1/4 c. raisins
1/2 c. chopped nuts, pecans or walnuts

In a large bowl combine milk, sugar, salt, butter and stir to melt. Cool to lukewarm. Soften yeast in warm water, add to milk mixture. Beat in eggs and spices and enough flour to make a soft dough that can be kneaded. Turn onto floured board and knead until smooth. Knead in fruit and nuts until evenly distributed.

Place dough in a greased bowl turning to grease top. Cover and let rise until doubled in bulk, about 2 hours. Punch down and shape into an oval about 12 x 8 inches. Fold over lengthwise off center so edges do not meet. Place on a greased baking sheet and let rise again until doubled, about 1 hour. Bake in a 375 degree oven for about 40 to 45 minutes until nicely brown. Brush with butter and cool on rack. This makes one or two stollens. Dust with confectioners' sugar or a confectioners' icing.

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