Christmas Stollen

Ingredients

• 0.5 ounce yeast dry
• 0.5 pound blanched almonds and chopped
• 3 tablespoons butter melted
• 0.5 cup fruit jell-o® mix chopped
• 1.3 cups powdered sugar 
• 3  eggs 
• 6.5 cups flour all-purpose divided
• 0.3 cup juice of lemon 
• 0.8 teaspoon lemon zest grated
• 0.5 pound raisins 
• 0.8 teaspoon salt 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 1.5 cups water (110° to 115°)

Equipment

• bowl
• baking sheet
• oven

Directions

1. Combine milk or water and yeast.
2. Let stand 3-5 minutes.
3. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
4. In a large bowl, cream butter and sugar. Beat in eggs, one at a time.
5. Add salt and lemon peel. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes.
6. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15-in. x 8-in. oval. Fold each in half lengthwise and place on a greased baking sheet.
8. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
9. Bake at 350° for 30-40 minutes or until golden brown. Cool on wire racks.
10. Combine all glaze ingredients; brush on tops of cooled loaves.