Christmas Stollen
2 packages dry yeast
5 1/2 cups flour
2 sticks butter
1 cup milk
Juice and zest of 1/2 lemon
3 tsp rum extract
2 eggs, beaten
1 cup sugar
3/4 cup slivered almonds
1 1/2 cups raisins (dark and golden mixed)
8 ounces candied fruit and peel mix
topping:
melted butter
powdered sugar
Combine yeast and flour in large bowl. In saucepan melt butter, add milk, lemon zest and juice, rum extract, eggs, and sugar and warm them (stirring) slowly to about 120 degrees. Pour over the flour/yeast and mix to combine well. Turn out on floured board and knead. Let rise until doubled in a greased bowl. Punch down and knead in the almonds, raisins, and fruit and peel mix. Divide in half and shape each half into the traditional stollen shape. Let rise until double. Bake at 325 degrees of about 1/2 hour. Cool completely brush with melted butter and sprinkle with powdered sugar.