Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
• butter, eggs, lemon peel, cardamom, salt, mace and 3 cups flour.
• Beat until smooth. Stir in enough remaining flour to form a soft
• dough (dough will be sticky). Stir in the cherries, almonds,
• raisins, pineapple and citron.
• 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.
• Punch dough down. Turn onto a floured surface. Divide into four
• portions. Shape each into a 12-in. x 7-in. oval. Fold long side over
• to within 1/2-in. of opposite side; press edges lightly to seal.
• Place 5 in. apart on lightly greased baking sheets. Cover and let
• rise until doubled, about 30 minutes.
• Bake at 350° for 22-28 minutes or until golden brown. Remove to
• wire racks to cool.
• For icing, in a small bowl, combine the confectioners' sugar, milk,
• butter, vanilla and salt. Drizzle over stollens. Yield: 4 loaves (12
• slices each).