Instructions: 1. Heat the milk to a lukewarm, 100F (40C) degrees, and stir in the yeast.

2. In your bowl pour in the milk mixture, 2 cups (500 ml) flour and 1/4 cup (60 ml) sugar, blend together. This is called a sponge, and let it sit so the yeast activates. (15 min.)

3. While the sponge is working, assemble the other ingredients.

4. Add the eggs, butter, mace, salt, lemon peel, and the fruit and raisins.

5. Add the flour and mix in one cup at a time. Knead until the dough is smooth and shiny. A little bit more flour is necessary if the dough is too sticky, but dont add too much, that will make it heavy!

6. Place in a greased bowl, or right on your cutting board if you like, and let it rise for 2 hours or until doubled.

7. Punch the dough down and divide into 4 or 6 pieces.

8. Now take a piece and divide it into 3 pieces.Roll each one into a snake about 1+1/2 inch (4 cm) diameter and about 6 to 9 inches (15 to 22 cm) long.

9. Braid the snakes loosely just a few times and tuck in the end pieces.

10. Place on a greased baking sheet and repeat with the remaining pieces.

11. Allow to rise nearly double. Brush with a beaten egg and top with blanched almonds. Our family painstakingly skins and splits the almonds in halves. Bake at 335F to 350F (170C to 180C) for 25 to 30 minutes until golden brown. Sprinkle with powdered sugar if desired.

When cooled I double wrap the stollen in plastic wrap, and then foil. I keep them in the freezer and let them cure till the holidays. They are good right out of the oven as well.

Blanching almonds

Put 1 cup (250 ml) of shelled almonds in a pot and bring to a boil. Turn off heat and allow to stand for 5 min. Drain off hot water and cover with cold water and let it stand for a few minutes. Drain and place on a towel. The skins will slip off easily. Split in half starting at the narrow end. The halves stick well to the dough, where the whole almonds are bulky and fall off when you slice the Stollen.

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NOTES :
This recipe makes 4 or 6 Stollens and is the perfect amount if you are doing it in a Kitchen Aid mixer.

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