Recipe: German Stollen

GERMAN STOLLEN
1 pkg. active dry yeast or 1
cake compressed yeast
1/4 c. water
1/2 c. butter
1 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 tsp. cardamon
4 3/4 to 5 c. sifted flour
1 egg
1 c. raisins
1/2 c. currants
1/4 c. chopped mixed candied
fruits
2 Tbsp. grated orange peel
1 Tbsp. grated lemon peel
1/4 c. coarsely ground
blanched almonds
Soften active dry yeast in 1/4 cup warm water or com-
pressed yeast in 1/4 cup lukewarm water. Melt butter in hot
milk; add sugar, salt and cardamon. Cool to lukewarm. Stir in
2 cups flour. Add egg and beat well. Stir in softened yeast,
fruits, peels and nuts. Add remaining flour to make soft
dough. Turn out on lightly floured surface. Cover and let
rest 10 minutes. Knead 5 to 8 minutes or until smooth and
satiny. Place in lightly greased bowl, turning once to grease
surface. Cover; let rise in warm place until double, about 1
1/2 hours. Punch down; turn on lightly floured surface and
divide in 3 equal parts. Cover; let rise 10 minutes. Roll
each part into a 12 x 7-inch rectangle "S", stretching dough.
Fold along side over to within 1-inch of opposite side to make
typical stollen shape; seal edges. Place on greased baking
sheets. Cover and let rise almost double, about 30 to 45
minutes. Bake in 375 degrees oven for 20 to 25 minutes or golden.
While warm, butter lightly. Sprinkle with powdered sugar.