German Stollen

Ingredients

• 1 quart milk
• 3 ounces yeast
• 1¼ 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.

3. Add lemon extract and mace to the egg mixture, then mix it into the sponge.

4. Gradually incorporate flour until a firm dough forms, then add the butter and more flour as needed.

5. Fold in the sultana raisins, Malaga raisins, currants, and citron and orange peel.

6. Let the dough rise until doubled in size, then punch it down and divide into pieces.

7. Shape each piece into a long loaf, pressing down the center with a rolling pin.

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

9. Preheat the oven to 350°F (175°C).

10. Brush the loaves with melted butter and bake until golden brown.

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