|Raisins||3⁄4 Cup (12 tbs)|
|Chopped mixed candied fruit||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Apple juice||3⁄4 Cup (12 tbs)|
|All purpose flour||5 Cup (80 tbs), divided|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
In a bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well.
In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt).
Add to flour mixture; mix well.
Add eggs, grated peels and extract.
Beat on low speed until moistened; beat on medium for 3 minutes.
Stir in almonds, fruit mixture and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half into a 12-in.x 8-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 baking sheets.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
Cool on wire racks.
Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen.