Instructions: Sift together the dry ingredients in a large mixing bowl. Stir in the milk and 3/4 pounds butter. Add the dissolved yeast and eggs. Turn the dough out onto a floured board and knead until fairly smooth.

Mix together in a bowl the currants and raisins in their liquid, peel, rind, citron, apricots, and almonds, and then work them into the dough. Continue kneading for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.

Place the dough in a large buttered bowl, cover the bowl with a kitchen towel, and let the dough rise in a warm place until doubled in bulk, about 1 to 2 hours.

Punch down the dough and cut in half. Roll each piece into a 12- by 8-inch rectangle. Brush with the melted butter, then fold one long side to the center. Fold the other long side over the first, overlapping it by 1-inch. Turn the dough over, taper the ends, and place on a parchment-lined baking sheet. Repeat for second loaf. Cover with plastic wrap; let rise again in a warm place for 1 to 1 1/2 hours.

Heat the oven to 350 degrees. Bake the stollen for 35 minutes, or until golden brown. Cool on a rack and dust with confectioners sugar.

Yield: 2 loaves

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