Helen Corbitt'S Christmas Stollen

1. 1

   Cover raisins, currants and fruit with cognac for at least 1 hour.

2. 2

   Drain; mix with nuts and knead into bread dough.

3. 3

   Cut dough in half; roll each piece into an oval about 1/2-inch thick.

4. 4

   Fold over almost in half, so that bottom edge extends beyond the top. Lightly roll to set.

5. 5

   Place on a buttered baking sheet; allow to rise until puffy.

6. 6

   Brush with melted butter.

7. 7

   Bake at 375u00b0 about 45 minutes until loaves are golden brown.

8. 8

   Brush again with melted butter while loaves are warm.

9. 9

   Decorate with sugar icing, whole toasted almonds or pecan halves and candied fruit.

10. 10

    Wrap in clear plastic until needed or freeze.

* Per serving · 4 servings · Values may vary.