Traditional German Stollen

Step 1: Combine the fruits and soak in 1/2 cup brandy for several hours, or overnight. (This may require more brandy if the fruit is very dry.)

Step 2: Drain the fruits, reserving the brandy. Pat the fruit dry and sprinkle with 1/4 cup flour and toss.

Step 3: Beat the milk, sugar and salt until well blended. Stir in the reserved brandy from the fruits, grated lemon rind, and vanilla.

Step 4: Put 5 cups of flour in a bowl. Add the milk mixture, yeast, and beaten eggs. Gradually beat in the soft butter. Knead for 15 minutes.

Step 5: Flatten out the dough and work in the fruit. Put the dough with the fruit into a buttered bowl and let rise until doubled in bulk.

Step 6: Punch the dough down and divide in half. Take each half, flatten out into a rectangle, fold in thirds and press down. Let the dough rest for a few minutes, and form into 2 oval loaves. Place on well-buttered baking sheets, brush with melted butter, and let rise until doubled in bulk.

Step 7: Brush each loaf with 2 Tbsp. of melted butter and sprinkle with 2 Tbsp. of sugar. Bake at 375° F for 40 minutes, or until brown and crusty.

Step 8: The link that I found for angelica is here: http://www.markethallfoods.com/products.php?product=Candied-Angelica-from-Lilamand But the angelica can be omitted.