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  1. Scald milk by heating to 180 degrees on stove.
  2. Add sugar, salt and butter, stirring to blend. Cool to lukewarm.
  3. In a large bowl, sprinkle yeast over warm water. Let stand about 5 minutes until bubbles form; stir.
  4. Add eggs, cooled milk mixture and 2 cups of the flour. Beat by hand or with mixer until smooth, about 100 strokes or 1 minute.
  5. Add fruits and nuts; blend for 30 seconds.
  6. Add more flour, 1/2 cup at a time, until a soft dough is formed.
  7. Turn dough onto lightly-floured board; knead until smooth, about 3 minutes.
  8. Place in buttered bowl, smooth side down; turn dough over.
  9. Cover. Let rise in warm place until doubled, about 35 minutes.
  10. Punch down dough. Shape into 1 large or 2 small stollen by patting dough into oval shape(s), pressing out bubbles. (Two ovals will measure about 12 inches long by 6 inches wide) Spread with 2 tablespoons soft butter. Fold in half, lengthwise, and curve into a crescent shape. Press folded edge firmly with heel of hand so stollen will not pop open during baking.
  11. Let rise until doubled, about 20 minutes.
  12. Bake in a 350 degrees F oven for 30 to 40 minutes.
  13. Cool on a wire rack.
  14. Frost with favorite powdered sugar glaze and decorate with fruits and almonds.

Servings: 12

Recipe and photo credit: Dairy Farmers of Wisconsin


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