German Stollen

Ingredients

• 1 quart milk
• 3 ounces yeast
• 1 ¼ pounds butter
• ¾ pound sugar
• 8 eggs
• 1 pound sultana raisins
• 1 pound Malaga raisins
• 2 pounds currants
• 1 pound citron and orange peel
• lemon extract
• mace

Directions

1. In a bowl, combine the milk and yeast to set a sponge.

2. Once the sponge is ready, beat the eggs and sugar together, then add lemon extract and mace.

3. Mix the egg mixture into the sponge, breaking it up well.

4. Gradually work in flour until a firm dough forms, then add the fruit.

5. Let the dough rise until doubled in size, then knead it again.

6. Divide the dough into pieces and shape each into a long loaf.

7. Using a rolling pin, press down the center to create a split, flattening slightly.

8. Fold the dough over like a pocket-book roll, then place on pans to rise again.

9. Brush with melted butter and bake in a preheated oven at 350°F (175°C).

10. Once baked, brush again with butter and dust with a mixture of cinnamon and powdered sugar.