Christmas Stollen

A Fleichmann's Yeast recipe
Makes 2 stollens

• 1 cup warm water
• 2 tsp. granulated sugar
• 2 envelopes dry yeast
• 3/4 cup milk
• 2/3 cup margarine
• 1/2 cup granulated sugar
• 1 tsp. salt
• 3 eggs beaten
• 6 to 6 1/2 cups flour
• 1 cup slivered blanched almonds
• 1 cup mixed candied fruit
• 1 cup golden seedless raisins
• 1/2 cup candied cherries halved

1. Dissolve yeast in warm water, in which 2 tsp. sugar has been added. Let stand 10 minutes, then stir well.
2. Combine milk, margarine, sugar and salt in saucepan. Heat over low heat until margarine is melted; cool to lukewarm.
3. Add liquid mixture to dissolved yeast.
4. Beat in eggs and 2 cups flour until smooth
5. Stir in gradually, additional flour to make a soft dough.
6. Turn out onto lightly floured board.
7. Knead until smooth and satiny. About 8 to 10 minutes.
8. Knead in almonds and fruits.
9. Place in greased bowl, turn to grease top. Cover with a greased waxed paper.
10. Let rise in warm and humid place until doubled in bulk about 1-1/2 hours.
11. Punch down dough. Turn out onto lightly floured board.
12. Divide dough in half. Roll each piece into 12 x 8 inch oval.
13. Fold in thirds lengthwise, overlapping folds.
14. Place on greased baking sheets. Cover and let rise until doubled about 45 minutes.
15. Bake at 350 degrees F for 20 to 25 minutes or until done.
16. Remove from baking sheet and cool on wire racks.
17. Frost with a Confectioners' sugar frosting while warm If desired decorate with whole blanched and candied cherries.
18. Makes 2 stollens