yeast, active dry
candied, finely chopped
2 sticks, softened
Pour milk into a saucepan.
Heat to scalding.
Turn off heat; stir in ½ cup of the granulated sugar and the salt.
Let mixture cool to lukewarm.
In a large bowl, dissolve yeast in the ½ cup warm water; let mixture rest for 5 minutes.
Pour lukewarm milk mixture into yeast solution.
Stir in 1 cup of the flour.
Beat dough with electric mixer or egg beater until smooth.
Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins.
Add eggs, ¾ cup (1½ sticks) of the softened butter and the nutmeg.
Stir in 3 more cups flour; mix dough until smooth.
Turn dough out onto a lightly floured surface.
Knead, working in enough of remaining flour to make dough smooth and elastic.
Divide dough into halves; roll each portion into an oval, about ½ inch thick.
In a small saucepan, melt remaining butter; brush it over ovals.
In a small bowl, combine cinnamon with remaining 2 tablespoons granulated sugar; sprinkle mixture over ovals.
Fold ovals in half, lengthwise.
Place them on buttered baking sheet.
Twist ends of each oval toward each other to form a crescent.
Loosely cover ovals with wax paper and a cloth towel.
Let Stollen rise in a warm place about 1 hour or until double in bulk.
Preheat oven to 350℉ (180℃).
Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing.
Dribble icing over hot Stollen; let Stollen cool before slicing.