Candied Stollen

1 cup California golden raisins
1/2 cup mixed candied fruits
3 tablespoons brandy OR rum
1 package active dry yeast
2 1/2 to 3 cups flour; divided
1/2 cup milk
1/3 cup butter OR margarine
1/4 cup sugar
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons grated lemon peel
1/3 cup chopped blanched almonds (optional)
Melted butter and sugar
TO SERVE:
Powdered sugar

Combine raisins, fruits and brandy; let stand 1 hour or overnight.

In mixing bowl combine yeast and 1/2 cup of the flour; set aside.

In saucepan combine milk, butter, sugar and salt; heat to lukewarm.

Stir into yeast mixture; beat with electric mixer 2 minutes.

Add eggs and peel; beat to blend well.

Mix in brandied fruits, almonds and enough of the remaining flour to make a soft, non-sticky dough. Knead on floured board about 5 minutes until dough is smooth and elastic. Form into ball; place in greased bowl. Cover and let rise in warm place until almost doubled in bulk, about 1 1/2 hours.

Punch down; let rest 10 minutes.

On floured board roll dough to an 12x8-inch oval. Brush with melted butter; sprinkle with sugar. Fold dough in half lengthwise to within 1/2 inch of opposite side. Press closed. Transfer stollen to greased baking sheet; curve ends slightly to form a crescent shape. Cover loosely with towel; let rise in warm place until almost doubled in bulk, about 45 minutes.

Preheat oven to 375 degrees F.

Bake about 20 minutes until golden brown and crusty. Cool slightly; sprinkle with powdered sugar. Cool completely.

TO SERVE:
Dust once again with sugar. Serve slices plain or toasted.

To store stollen, wrap securely in plastic or foil.

Yields: one stolen; servings: 8
Source: California Raisin Marketing Board