Tidbit: The traditional "shape" is the key to stollen.

1 c. seedless raisins
1 c. (8 oz.) mixed candied fruits, chopped
1/4 c. orange juice
3/4 c. milk
1/2 c. sugar
1 tsp. salt
1 c. (2 sticks) butter
2 env. dry yeast or 2 cakes compressed yeast
1/4 c. very warm water
2 eggs, beaten
1 tsp. grated lemon rind
5 c. sifted reg. flour
1 c. blanched, chopped almonds
1/4 tsp. nutmeg
2 tbsp. cinnamon-sugar

1. Combine raisins, candied fruit and orange juice in a small bowl.

2. Scald milk with sugar, salt and 1/2 cup butter. Cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in the cooled milk mixture, eggs and lemon rind.

3. Beat in 2 cups of flour until smooth, stir in fruit mixture, almonds and nutmeg, then beat in just enough of remaining 3 cups flour to make a stiff dough. Knead until smooth and elastic. Add enough flour to keep dough from sticking.

4. Place in a greased large bowl, cover with a clean towel. Let rise in a warm place, away from draft, 2 hours, or until double in bulk.

5. Punch dough down, knead a few times, divide in half. Roll each in an oval, 15x9 inch; place on greased cookie sheet. Melt remaining 1/2 cup butter in a small saucepan, brush part over each oval. Sprinkle with cinnamon-sugar; fold in half lengthwise. Cover, let rise 1 hour or until double in bulk. Brush again with part of the remaining melted butter.

6. Bake in a moderate oven at 350 degrees for 35 minutes or until golden and loaves give a hollow sound when tapped. While hot, brush with remaining melted butter. Cool on wire racks. Yield: 2 large loves.