INGREDIENTS

INSTRUCTIONS

For sponge:  Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons
lukewarm water  and 1 1/2 teaspoons sugar in large bowl. Add yeast cake
and stir  until smooth. Let stand until foamy, about 10 minutes. Add
flour and  remaining 1 1/3 cups lukewarm milk and mix well. Cover and
let sponge  rise in warm draft-free area until doubled in volume, about
1 hour 15  minutes.  For dough:  Mix 3 tablespoons flour with raisins,
slivered almonds and candied  fruit in medium bowl. Using electric
mixer, beat unsalted butter and  sugar in large bowl until light and
fluffy. Beat in eggs, cardamom,  vanilla and salt. Beat in sponge. Stir
in fruit and nuts. Mix in  enough remaining flour 1/2 cup at a time to
form slightly sticky  dough. Turn dough out onto lightly floured
surface and knead until  smooth and elastic, adding more flour if very
sticky, about 10  minutes.  Lightly oil large bowl. Add dough, turning
to coat entire surface.  Cover bowl with plastic wrap. Let dough rise
in warm draft-free area  until doubled in volume, about 2 1/2 hours.
Grease heavy large cookie sheet. Punch dough down. Divide dough in
half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise;
pat gently. Place on prepared sheet. Cover and let rise in warm
draft-free area until almost double in volume, about 2 hours.  Position
rack in lowest third of oven and preheat to 350F. Bake until  loaves
are golden and sound hollow when tapped on bottom, about 1  hour.
Transfer to rack and cool slightly. Serve warm or at room  temperature.
(Stollen can be prepared up to 1 day ahead. Cool  completely. Wrap
stollen in plastic and store at room temperature.)  Makes 2 loaves.
Bon Appetit October 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7293
Calories From Fat: 2196
Total Fat: 252.3g
Cholesterol: 860.1mg
Sodium: 1379.3mg
Potassium: 3596.2mg
Carbohydrates: 1136.6g
Fiber: 45.7g
Sugar: 344.3g
Protein: 140.2g