1 1/2 to 2 tbsp. yeast
1/4 c. warm water
3/4 c. milk
1/2 c. butter, softened
1/2 c. sugar
1 tsp. salt
2 eggs, room temperature
1 tbsp. grated lemon rind
4 to 6 crushed cardamom seeds
3 1/2 to 4 c. all purpose flour
1 c. raisins
1 c. nuts, chopped
1 c. candied pineapple (fruit cake mix)

Dissolve yeast in warm water. Scald milk. Combine butter, sugar, lemon rind, cardamon seeds and salt. Add milk and eggs. Add yeast. Mix in flour and knead until smooth and elastic. Place in greased bowl and let rise until double in bulk. Place dough on floured board and smooth out. Add raisins, nuts and pineapple. Work in well. Cut dough into 4 strips. Braid 3 together and place 4th strip on top of braid. Let rise again until double in bulk. Bake at 350 degrees for 30 to 40 minutes. When cool, stollen may be drizzled with glaze.