Christmas Stollen, Maria's Way

Back in the 60's, we had a newly emigrated neighbor from Germany, who taught my DH how to make yeast bread--with THIS recipe. It has graced our Christmas morning table every year since--and 2 loaves hardly last for the next day. He usually makes them the week before and wraps in plastic wrap, puts in a plastic garbage bag, and freezes until Christmas Eve. Goes well with your favorite strata.

• Ready In: 1 hr 20 mins
• Serves: 12-15
• Yields: 2 loaves

Ingredients

• 1⁄2 cup milk
• 1⁄2 cup warm water
• 1⁄2 cup margarine
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1⁄4 teaspoon mace
• 2 (1/4ounce) packages dried yeast
• 2  eggs, beaten
• 5  cups flour
• 8  ounces  mixed candied fruit
• 4  ounces raisins
•  candied red cherries
•  pecan halves
•  cinnamon sugar
•  white frosting
• 4  ounces pecans, chopped

Directions

1. Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
2. Have raisins and nuts ready, but do not add to fruit at this time.
3. Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
4. In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
5. Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
6. Add 1/2 cup flour and eggs, beat on high for 2 minutes.
7. Stir in remaining flour until desired consistency occurs.
8. Knead until satiny and elastic.
9. Place dough in buttered bowl and turn dough so that buttered side is up.
10. Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
11. Sprinkle a little flour over drained fruit and toss to coat.
12. Punch down dough and spread on floured surface.
13. Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
14. It may be necessary to add a little flour, since the fruit may make the dough sticky.
15. Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
16. Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
17. Sprinkle with cinnamon and sugar.
18. Fold over and seal edges securely to form crescent.
19. Repeat with second oval.
20. Let rise about 1- 1/2 hours until double in size.
21. Brush with melted butter.
22. Bake at 375°F for about 35 minutes.
23. While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
24. Preparation time does not include rising time.