2 lb. butter
1/4 cup lard (no Crisco)
5 1/2 cups milk (heat all of milk)
6 egg yolks
2 1/2 cups sugar
1 1/2 cups currants
2 lb. raisins light and dark
3/4 lb. blanched almonds (chopped up)
3/4 lb. citron
1/2 lb. candied cherries
1 tsp. salt
1 tsp. cardamon
1 tsp. cinnamon
2 tsp. grated lemon rind
6 oz. yeast (or 6 packages of dry yeast)
1/4 cup rum
1 tsp. almond extract
about 6 1/2 lb. flour (3 heaping cups per lb.)

Evening before prepare the fruit (I cut the cherries and citron to smaller size). In morning steam fruit with rum in double boiler or heavy pan. Low heat. Scald milk and cool to lukewarm. Dissolve yeast in 1/2 cup of lukewarm water - 10 minutes.

Take 2 cups of warm milk, 1 teaspoon sugar and 1 cup flour and mix with yeast. Cover and let raise. Takes little time. The balance of the flour put in a large bowl with sugar, salt, cinnamon, cardamon and lemon rind. Cut in butter and fat. Beat egg yolks and rest of the milk, add to dry ingredients. Add yeast mixture to dry ingredients. Knead until dough leaves bowl. (If dough continues sticky, add more flour gradually). Add prepared fruit, mix only until just mixed. (I add it gradually and mix it in. This is a tricky step). Cover and let raise until light (25 min, approx.) Shape stollen loaves (in breadpans or on cookie sheet). Use greased pans. Let raise again until light.

Bake at 350°F for 3/4 hour to 1 hour. Will not be done inside unless the loaves are pretty dark on the outside (not just light brown) As soon as finished, brush with plenty of melted butter. Can sprinkle with powdered sugar if desired. I use less of the almonds and raisins than recipe calls for. You can also cut back on citron and cherries.

Makes 8 to 10 loaves.

Submitted by: Tom Hausherr