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1 c. golden raisins
1/2 c. mixed candied fruit
3 Tbsp. brandy or rum
1 pkg. active dry yeast
2 1/2 to 3 c. flour
1/2 c. milk
1/3 c. butter or oleo
1/4 c. sugar
1/2 tsp. salt
2 eggs, beaten
2 tsp. grated lemon peel
1/3 c. chopped blanched almond
powdered sugar

Combine raisins, candied fruit and brandy or rum; let
stand 1 hour or overnight. In mixing bowl, combine yeast and
1/2 cup flour and set aside.
In saucepan, combine the milk, butter or oleo, sugar and
salt; heat to lukewarm. Stir in yeast mixture and beat with
electric beater 2 minutes. Add eggs and lemon peel; beat until
well blended. Mix brandied fruits, almonds and enough of
remaining flour to make soft, nonsticky dough. Knead on
floured board for about 5 minutes, until dough is smooth and
elastic. Form into ball, placed in greased bowl, cover and let
rise to double in bulk. Punch down, let rest 10 minutes.
On floured board, roll dough to 8 x 12-inch oval. Brush
with melted butter and sprinkle with sugar. Fold dough in half
lengthwise to within 1/2-inch of opposite side. Press closed.
Transfer stollen to greased baking sheet, curve ends to form a
crescent shape. Cover loosely with towel; let rise in warm
place until double in bulk, about 45 minutes. Bake in 375 degrees
oven for about 29 minutes, or until golden brown and crusty.
Cool, sprinkle powdered sugar, cool completely and dust again.
To be served with eggnog, hot buttered rum, plain or

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