Instructions: Combine raisins, fruit and brandy. Let stand for at least an hour (or overnight). In large mixing bowl combine the yeast, q/2 cup flour and set aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm and stir into yeast mixture, beating with a whisk or mixer for about 2 minutes. Add the beaten eggs and lime peel, beating until well blended. Mix in the brandied fruit, almonds and enough of the remaining flour to make a soft, non-sticky, dough. Knead on a floured board for about 5 minutes or until the dough is smooth and elastic. Form into a ball. Place in a buttered bowl; cover and let rise in a warm place until doubled in bulk

(about 1 1/2 hours). Punch the dough down and let it rest for about 10-15 minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.

Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise to within 1/2" of opposite side. Press closed. Transfer to greased baking sheet, curving ends slightly to form a crescent. Cover with a kitchen towel and let rise in a warm place until almost doubled in bulk (about 45 minutes). Bake in a 375 degree oven about 20 minutes or until golden brown and crusty. Cool slightly. Dust with powdered sugar. When completely cool, powder again.

Makes 1 stollen. NOTE Mom would often decorate the top of the stollen with additional candied fruit and almonds and sometimes drizzle a simple powdered sugar/water/vanilla icing on top. This was
*ALWAYS* a part of our After-Midnight-Mass-Brunch, served with hot steaming Kona Coffee, while we opened presents.

NOTES : Mele Kalikimaka (Merry Christmas)

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