1 pkg. yeast (or equivalent)
3 tbsp. warm water
1 tsp. sugar
1 cup mixed candied fruit
1/2 cup candied cherries
1/2 cup candied citron
1/2 cup raisins
1 cup chopped nuts
1/2 cup lukewarm milk, scalded then cooled
2 tbsp. sugar
1 tsp. salt
5 cups all-purpose flour, divided
confectioners' sugar, for dusting

Dissolve yeast in warm water; add 1 teaspoon sugar. Cut all fruit and nuts together as small as you want. Scald milk in double boiler over low heat. Add 2 tablespoons sugar and salt; mix. Cool and add yeast and 3 cups flour; beat well. Add remaining flour and mix until dough forms a ball free from bowl. Knead on floured board; place in greased bowl. Let rise to double in size. Punch down.

Roll out to 9x12-inch rectangle. Cover with fruits and nuts then roll up like jelly roll. Place stollen in middle of greased cookie sheet. Brush top with oil or melted butter. Let rise until double in size.

Bake at 375°F for 20-25 minutes. Cover with confectioners' sugar or make your own white icing. Add a few fruits and nuts on top.