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1
Dissolve yeast in warm water in bowl; stir in 1/2 teaspoon sugar.
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2
Add 2 cups flour, 1/4 cup sugar, 3/4 cup butter, sour cream, egg yolks, salt, almond flavoring and vanilla.
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3
Beat at medium speed, scraping bowl often, until smooth.
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4
Stir in enough remaining flour to make dough easy to handle.
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5
Turn dough onto well-floured surface; knead 8-10 minutes or until smooth and elastic.
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6
Place into greased bowl; turn, greased-side up.
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7
Cover; let rise in warm place about 1 1/2 hours or until double in size.
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8
(Dough is ready if indentation remains when touched.)
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9
Combine currants and candied fruit mix in bowl.
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10
Pour brandy over fruit; let stand 15 minutes.
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11
Punch down dough.
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12
Place dough onto lightly floured surface.
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13
Knead fruit and brandy mixture into dough just until fruit is thoroughly distributed.
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14
Roll out dough on lightly floured surface to 14x10-inch oval, approximately 1/2-inch thick.
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15
Stir together almond paste and 3 tablespoons butter in bowl.
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16
Spread mixture lengthwise on dough.
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17
Fold oval lengthwise so top edge is within 1 inch from bottom edge.
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18
Pinch edges gently to seal.
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19
Place onto greased baking sheet.
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20
Cover; let rise 45 minutes.
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21
(Stollen will not double in size.)
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22
Heat oven to 350F.
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23
Combine 1 egg and milk in bowl; beat with fork.
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24
Brush onto stollen.
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25
Bake 35-45 minutes or until golden brown.
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26
Cool completely.
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27
Sift powdered sugar over top of stollen.
