1/2 c. diced citron
1/2 c. raisins
1/4 c. diced orange peel
1/4 c. brandy or rum
1 pkg. yeast
1/4 c. warm water
1/2 c. lukewarm milk, scalded then cooled
1/2 c. butter, softened
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
3 eggs
4 to 4 1/2 c. flour
1/2 c. chopped almonds
1 tbsp. shredded lemon peel
2 tbsp. butter, melted
Powdered sugar

Mix citron, raisins, orange peel, and brandy; let stand 1 hour. Drain; reserve liquid. Dissolve yeast in warm water in large bowl. Stir in reserved brandy, milk, 1/2 cup butter, sugar, salt, nutmeg, eggs and 2 cups flour. Beat until smooth. Stir in brandied fruit mixture, almonds, lemon peel, and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Cover; let rise until double, about 1 1/2 hours.

Punch down dough; divide into halves. Press 1 half into an oval, about 10 x 7 inches. Brush with melted butter. Fold lengthwise in half; press folded edge firmly. Place stollen on greased cookie sheet. Repeat with remaining dough. Cover both and let rise until double, about 45-60 minutes. Brush with melted butter. Heat oven to 375 degrees. Bake until golden brown, 20-25 minutes. Brush with melted butter, sprinkle with powdered sugar. Makes 2 stollens.