Dresden Stollen

[Neecy]

Today is stollen day - the loaves are rising as I type. This is a family recipe from Germany - my Oma made it faithfully every year - and is a fabulous Christmas bread (despite the fact it has citron in it, don't despair - it's much more of a bread than a nasty ol' fruitcake). It freezes well, and traditionally the last loaf is frozen and served on Easter. I know the recipe lacks a little precision, but it's exactly as she wrote it in German (I added the note at the end, for those of us who prefer a little automation in our baking). This recipe makes large loaves, you can cut it in half and make the loaves a bit smaller if you prefer. The large loaves are very expensive when bought from a bakery (up to $35.00) and they're so simple to make it's worth the time to do it yourself - and it tastes better!

1 quart whole milk
6 pounds flour
2 cups sugar
3 pounds butter (don't substitute margarine)
7 oz yeast
1 lb golden raisins
1 lb dark raisins
1 1b almonds
1/2 lb citron, chopped very fine
1 t almond extract
3 t salt
powdered sugar

In large saucepan, heat milk. Remove from heat and add butter, sugar and salt. When just warm, add yeast. Put into large mixing bowl and gradually add 5 pounds of flour, mixing well after each addition. Stir in raisins, citron and almonds. Add almond extract. Mix well and knead on board dusted with remaining flour. Let rise until doubled in bulk. Divide dough into 8 parts, flatten each piece into a circle and fold over *almost* in half. Let rise again and bake at 350F for appproximately 35 minutes. When cool, dust with powdered sugar. Note: citron can be chopped in a food processor, but flour the fruit first.