1 c. milk
1/2 c. sugar
1/2 tsp. salt
2/3 c. butter
1/4 c. lukewarm water
2 pkgs. yeast (1/2 oz.)
2 eggs
Rind & juice of 1/2 lemon
5 c. flour
1 c. raisins, chopped
1/2 c. candied cherries, chopped

Heat milk to steaming and pour over sugar, salt and butter. Warm mixing bowl with hot water, dry. Place 1/4 cup lukewarm water in it (warmest water that's comfortable to the touch). Sprinkle in yeast. Stir to dissolve. When milk has cooled to lukewarm, stir in the yeast mixture.

Add eggs, beaten, lemon rind, juice and half the flour. Beat well. Add other ingredients to form a soft dough. Knead until smooth and elastic. Place in greased bowl, brush with butter, let rise until double in bulk (1 1/2 hours).

Punch down, divide dough in 2 parts. Roll each into an oval a half inch thick. Fold in half. Put on aluminum foil covered cookie sheet. Curve ends to form crescent. Press down folded edge. Cover and let rise 40 to 45 minutes. Bake at 350 degrees for about 35 minutes. Cool. Freeze one, frost the other, decorate with cherries.

FROSTING:

For each stollen: 1/2 tsp. vanilla 4 tsp. milk

Add more milk, a few drops at a time, until spreading consistency is reached.