1 cake fresh yeast or 1 env. dry yeast
1 c. warm milk
1/4 c. sugar
1/2 c. butter, melted (1/4 lb.)
2 tsp. salt
1/2 tsp. ground cardamom
4 tbsp. very finely ground, blanched almonds
2 eggs, beaten
3 1/2 c. flour

FILLING:

2 tbsp. butter
1/3 c. apricot preserves
1/2 c. sliced blanched almonds
1/4 c. diced candied orange peel
1/4 c. Glace cherry halves
1/4 c. yellow raisins, plumped in hot sherry or liquor
1/4 c. quartered pitted prunes

Dissolve yeast in warm water (105 degrees) in bowl. Add sugar, butter, salt, cardamom, and almonds; mix. Set aside 2 tablespoons of egg. Add remainder of egg to bowl along with 2 cups flour; beat until smooth. Add remaining flour gradually, beating until a soft, pliable dough is formed. Beat until smooth and not sticky. Sprinkle with a little flour; cover and let rise in a warm place until double in volume, about 1 1/2 hours (or cover and refrigerate to let rise overnight).

Punch down dough, turn onto lightly floured board and knead until smooth. Roll out dough into a rectangular strip about 10 x 18 inches. Spread with melted butter, then with apricot preserves; sprinkle with nuts and fruits on dough to within 1 inch of long edge. Roll lengthwise. Place roll seam down on a greased cookie sheet, setting it on an angel to accommodate length and tucking ends under. With shape scissors, make incisions about 1 inch apart, almost but not through point. Let stand in a warm place to rise, about 1/2 hour. Brush top with reserved beaten egg. Bake in preheated 350 degree oven until golden, about 25 minutes. Cool. Wrap in transparent wrap on a base of foil-wrapped cardboard or wood board. Makes 1 long loaf.

RING CAKE:

To form ring, prepare roll as above, but 20 inches long. Place on cookie sheet in a circle; overlap ends and pinch closed. Cut slits as for long bread.

STOLLEN:

Prepare dough as above, except after initial rising beat in almonds, orange peel, cherries, and raisins. Omit prunes and preserves. Roll into a 12 inch circle. Fold almost in half; press edges together. Place on greased cookie sheet. Brush top with melted butter. Let rise 1/2 hour in warm place. Brush with reserved beaten egg. Bake at 350 degrees for about 30 minutes. Cool. Frost with confectioners sugar, moistened with water.