1 c. milk
1/2 c. sugar
1/2 c. butter
1/2 tsp. salt
1/2 tsp. vanilla
1 pkg. yeast
1/4 c. lukewarm water
2 eggs
4 1/2 to 5 c. flour
2 tsp. grated lemon rind
1/2 tsp. nutmeg
1 c. raisins, black and white
3/4 to 1 c. mixed candied fruits
1/4 c. chopped almonds or walnuts

Scald milk, add sugar, butter, and salt. Stir, until dissolved. Cool until lukewarm. Dissolve yeast in lukewarm water and add to milk mixture. Beat eggs and add. Add vanilla and then flour gradually, mixing to a soft dough.

Knead on lightly floured board until smooth. Shape into a ball and put into a greased bowl. Cover. Let rise in a warm place until doubled in bulk. Punch down, work lemon rind, nutmeg, and all fruits and nuts into dough. Roll into long oval shape one inch thick. Brush with melted butter. Fold over lengthwise.

Place in greased baking sheet. Cover and let rise again until it's doubled in size. Bake in slow oven 325 degrees 50-60 minutes. 1 large or 2 small stollen.

GLAZE: Cream 2 tablespoons butter, add 1 cup confectioners sugar and 1/2 teaspoon vanilla. Spread on top of warm stollen. Decorate with candied cherries and citron.