Stollen

Food Ingredients:
4 1/2 cups all-purpose flour 1 teaspoon package active dry yeast ¼ ground cardamom 1 1/4 cups milk 1/2 cup butter 1/4 cup granulated sugar 1/2 teaspoon salt 1 egg 1 cup raisins or dried currents 1/4 cup diced mixed candied fruits and peels 1/4 cup slivered almonds 1 tablespoon finely-shredded orange peel 1 tablespoon finely shredded lemon peel 1 cup sifted powdered sugar 2 tablespoons hot water 1 teaspoon butter

Recipe preparation:
1 In a large mixing bowl combine 2 cups of the flour, the yeast and cardamom. In a medium saucepan, heat and stir milk, the 1/2 cup butter, granulated sugar and salt until warm (120-130 degrees F) and butter almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Stir in raisins, candied fruits and peels, almonds, orange peel and lemon peel. 2 Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough, (3-5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once. Cove; let rise in a warm place until double in size, about 1 3/4 hours. 3 Punch dough ball down. Turn dough out onto a lightly floured surface and divide into thirds. Cover; let rest for 10 minutes. Meanwhile, grease and set aside two large baking sheets. 4 Roll 1 dough portion into a 10×6 inch oval. Without stretching, fold a long side over to within 1 inch of opposite side; press edges to lightly seal. Place on 1 of the prepared baking sheets. Repeat with remaining dough portions, placing them on remaining baking sheet. Cover; let rise until nearly double (45-60 minutes) 5 Bake in a 375 degree oven for 18 to 20 minutes or until golden and bread sounds hollow when lightly tapped. Remove from baking sheets. Cool 30 minutes on wire racks. In a small bowl, combine powdered sugar, hot water and the 1 teaspoon butter; brush over warm bread.

Recipe source: Foodista recipe