5/8 c. milk
1/2 c. butter
2/3 c. sugar
1/2 tsp. salt
2 tsp. vanilla
2 pkgs. yeast
1/4 c. warm water
2/3 c. raisins
2/3 c. mixed fruit
1/3 c. cherries
1/4 c. rum
3/4 c. chopped walnuts
3 to 4 c. flour

Soak candied fruit in rum 1 to 2 hours before starting Stollen. Scald milk, add butter, sugar, salt, and cool. Mix yeast with water, stir and let set 5 minutes.

Mix milk mixture and yeast mixture. Add eggs and vanilla. Slowly add flour, adding fruits (drained) and nuts. Turn out on floured board. Knead until smooth. Let rise in a well greased bowl overnight. Punch down, turn out on floured board and let rest 5 minutes. Shape into 2 flat circles. Brush with butter and fold in half (like Parkerhouse Roll). Let rise until double. Bake 25 to 30 minutes at 350 degrees.