5 1/2-6 1/2 c. flour
1/2 c. sugar
1 1/4 tsp. salt
2 pkg. active dry yeast
3/4 c. milk
1/2 c. water
2/3 c. butter
3 eggs, room temperature
3/4 c. chopped blanched almonds
3/4 c. mixed candied fruits
1/3 c. golden raisins
1 1/2 c. confectioners' sugar
2 tbsp. milk

Blanched almonds, candied cherries and citron optional. In large bowl mix thoroughly 2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, water and butter in saucepan. Heat over low heat until liquids are warm. butter does not need to melt. Gradually add warm liquid to dry ingredients and mix on medium speed scraping bowl. Add eggs and 1/2 cup flour or enough flour to make a thick batter. Beat high speed 2 minutes, scraping bowl occasionally. With large spoon, stir in enough additional flour to make soft dough.

Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl turning to grease top. Cover; let rise in warm place, free from draft, until double in bulk, about 1 1/2 hours.

Combine almonds, candied fruits and raisins. Punch down dough, turn out onto lightly floured board. Knead in nut and fruit mixture. Divide dough into 3 equal pieces. Roll each piece of dough into a 12 x 7 inch oval. Fold in half lengthwise. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until double in bulk, 45 minutes.

About 15 minutes before rising time is up, preheat oven to 350 degrees. Bake 20-25 minutes until done or until they sound hollow when rapped with knuckles. Remove from sheet immediately and cool on wire rack. Combine sugar and milk to make frosting. Pour on slightly warm stollen. If desired decorate with nuts, candied cherries and citron.