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

In a medium-size bowl, mix together currants and raisins, their soaking liquids, the peel, the rind, the citron, the apricots, and the almonds. Work mixture into 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 large buttered bowl. Cover bowl with a kitchen towel, and let 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 other long side over first, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for second loaf. Cover with plastic wrap; let rise again in warm place 1 to 1 1/2 hours.

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

This recipe yields 2 large loaves.

Comments: Mrs. Kostyra has two tips for perfect stollen: Avoid using too much flour when rolling out the dough; excess flour results in a tougher bread. And, cover unused dough with plastic wrap, not a damp towel, to prevent a skin from forming.

Stollen, a traditional German Christmas bread, originated from a Dresden recipe dating back to 1329. The shape and folds of the yeast-leavened bread are said to represent the swaddling clothes of the baby Jesus.

Yield: 2 large loaves

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