German Stollen

1. 1

   In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.

2. 2

   In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough.

3. 3

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

4. 4

   Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased

5. 5

   . Cover and let rise until almost doubled, about 30 minutes.

6. 6

   Bake at 350u00b0 for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.