1 1/2 c. milk, scalded
3/4 c. sugar
2 tsp. salt
1/2 c. butter or shortening
2 env. dry yeast
1/2 c. warm water (110-115 degrees)
6 1/2 c. sifted flour, about
1 tsp. grated lemon rind
1/2 tsp. mace
1/4 tsp. ground cardamom
2 eggs, unbeaten
1 c. raisins
1/2 c. currants
1 c. (8 oz.) chopped mixed candied fruits
1/2 c. (4 oz.) chopped candied cherries
1 c. chopped almonds
Melted butter
Glossy Glaze (optional)

Combine scalded milk, sugar, salt and butter. Let stand at room temperature until lukewarm. Meanwhile, soften yeast in warm water.

Add 3 cups of the sifted flour to the lukewarm milk mixture; beat well. Add lemon rind, spices, eggs and softened yeast. Beat thoroughly. Add remaining flour until dough is soft but easy to handle.

Place on a lightly floured board and let stand 5 minutes. Then knead gently until smooth, about 10 minutes. (Flour the board occasionally.) Place in greased bowl. Cover and let rise in a warm place (about 80 degrees) until dough doubles in bulk, takes about 1 1/2 hours.

Meanwhile, combine fruits and nuts. When dough has risen, knead in the fruit mixture until evenly distributed throughout dough. Let dough rest 10 minutes. Divide dough into 3 parts.

Flatten each part of dough about 3/4 inch thick. Shape into a 14 x 8 inch oval. Brush lightly with butter. Fold lengthwise about in half so that edges do not quite meet. Then press top edge down to seal. Place on greased baking sheets. (Turn ends to make a crescent shape, if desired.) Brush again with butter. Let rise until dough doubles in bulk, about 45 minutes. Bake in moderate oven (350 degrees) for 25-30 minutes. Cool. Spread with Glossy Glaze.

Stollen may also be baked in 9 inch layer pans or 8 x 4 inch loaf pans, if desired. For loaf pans, increase baking time to 45 minutes.

Note: Breads may be wrapped tightly in aluminum foil and stored several days. Reheat stollen or slice and toast before serving.

GLOSSY GLAZE:

3 c. sifted confectioners' sugar
3 tbsp. hot milk (about)

Place sugar in small bowl. Gradually stir in milk until mixture is thin enough to spread. Makes 1 cup glaze.