Instructions: 2 Stollens

Mix citron, raisins, orange peel and brandy; let stand at least 1 hour. Drain; reserve brandy. Dissolve yeast in warm water in large bowl. Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated sugar, salt, nutmeg, eggs and 2 cups of the flour. Beat until smooth. Stir in brandied fruit mixture, almonds, lemon peel and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up . Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Press 1 half into an oval, about 10 x 7 inches. Brush with melted margarine. Fold lengthwise in half; press folded edge firmly. Place stollen on greased cookie sheet. Repeat with remaining dough. cover; let rise until double, 45 to 60 minutes. Brush with melted margarine. Heat oven to 375F. Bake until golden brown, 20 to 25 minutes. Brush with melted margarine; sprinkle with powdered sugar.

Notes from Ruth:
This bread takes a long time to rise since it is so rich. I give it a lot more time than the recipe. Go shopping.

If you are going to the trouble to make something special, use butter, not margarine. Its worth it.

I skip the powdered sugar-too messy.

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