STOLLEN

Ingredients

1 pkg active dry yeast
3/4 C warm water
1/2 C sugar
1/2 tsp salt
3 eg
1 egg, separated
1/2 C butter, softened (don't use margarine)
3 1/2 C all purpose flour
1/2 C chopped almonds (I don't use these, as I dislike almonds, but it's traditional.  I use pinon nuts and I love it)
1/4 C cut up Citron (If you can't find any, just leave it out)
1/4 C cut up candied cherries
1/4 C raisins
1 Tbl grated lemon peel
1 Tbl butter, softened
1 Tbl water
Powdered Sugar Glaze, below

Instructions:
- Dissolve yeast in 3/4 C warm water in a large bowl. 
- Beat in sugar, salt, 3 eggs, the egg yolk, 1/2 C butter and 1 3/4 C flour with an electric mixer on medium speed for 10 minutes, scraping the bowl constantly.
- Cover and refrigerate the egg white. 
- Stir in remaining flour, almonds, citron, cherries, raisins and lemon peel.  Scrap batter from the side of the bowl.
- Cover and let rise in a warm place for 1 1/2 to 2 hours or until double in size.  (Dough is ready if indentation remains when gently touched.)
- Stir down the batter by beating about 25 strokes.  Cover tightly and refrigerate at least 8 hours or overnight.
- Grease cookie sheet.  Turn dough onto well floured surface.  Turn to coat the dough in flour.  Divide in half.
- Press each half into an oval 10x7" pan.  Spread with butter that has been softened.
- Fold ovals lengthwise in half.  Press only folded edge firmly.  Place on a cookie sheet.
- Beat egg white and 1 Tbl water, brush over the folded ovals.
- Cover and let rise 45 to 60 minutes or until double in size.

Cooking:
- Heat over to 375.  Bake 20 to 25 minutes or until golden brown.  While warm, dust top with powdered sugar or spread with Powdered Sugar Glaze

GLAZE
Mix 1 1/2 C powdered sugar and 1 Tbl plus 1 1/2 tsp milk until smooth and spreadable.