Holiday Stollen Bread
Makes 2 braided loaves



1 1/2 cups
unsalted butter, softened
4 egg yolks
1/2 cup granulated sugar
1
teaspoon salt
Grated peel from 1 lemon and 1 orange
1 teaspoon vanilla

2 1/2 cups hot milk (120-130 degrees)
8 to 8 1/2 cups all purpose flour
(divided)
2 packages active dry yeast
1/2 cup golden raisins
1/2 cup
of each candied orange and lemon peels
1/2 cups each of chopped candied red
and green cherries
1/2 cup chopped almonds
1 egg beaten
Powdered
sugar


In large mixer bowl, beat butter, egg yolks, granulated sugar,
salt, lemon peel, orange peet and vanilla until light and fluffy. Slowly add
milk; mix thoroughly. Add 2 cups flour and yeast; mix well. When mixture is
smooth, add enough remaining flour, 1/2 cup at a time, until dough forms and can
be lifted out of the bowl. Lightly flour work surface; knead dough until smooth
and elastic, about 10 minutes. Mix raisins, candied orange and lemon peels,
cherries and almonds in medium bowl; knead fruit mixture into dough. Place dough
in greased bowl, cover with plastic wrap and let rise in warm place until
doubled in bulk, about 1 hour. Grease 2 large baking sheets. Turn dough out onto
floured work surface. Divide dough in half. Place one half back in bowl; cover
and set aside. Cut remaining half into thirds. Roll each third into 12-inch
rope. Place on prepared baking sheet. Braid ropes together. Repeat procedure
with remaining dough. Brush beaten egg on braids. Let braids stand at room
temperature until doubled in bulk, about 1 hour. Preheat oven to 350 degrees.
Bake braids until golden brown and sound hollow when tapped, about 45 minutes.
Remove to wire rack to cool. Sprinkle powdered sugar before serving.

ENJOY!!!