|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Sifted enriched flour||5 Cup (80 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
Soften active dry yeast in 1/4 cup warm water or compressed yeast in 1/4 cup lukewarm water.
Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour.
Add egg and beat well.
Stir in softened yeast, fruits, peels, and nuts.
Add remaining flour to make soft dough.
Turn out on lightly floured surface.
Cover and let rest 10 minutes.
Knead 5 to 8 minutes or till smooth and satiny.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double, about 1 1/2 hours.
Punch down; turn out on lightly floured surface and divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each part into a 12x7-inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover, and let rise till almost double, about 30 to 45 minutes.
Bake in moderate oven (375°) 20 to 25 minutes, or till golden brown.
While warm, brush with butter: sift confectioners' sugar over; or glaze as below.