This Old Time Stollen recipe is a family favorite of Karen Mahan of Spokane.
It comes from her mother, whose relatives came from Scandinavia.
The 3-by-5 recipe card is dated 1971, but the recipe goes back further than that.
Old Time Stollen
From Karen Mahan of Spokane
3 1/2 cups milk
2 packages dry yeast
1/2 cup warm water
10 cups flour
1 1/2 cups butter
1 1/2 cups sugar
2 teaspoons grated lemon rind
5 egg yolks
2 ounces brandy
1 pound raisins
1 pound mixed candied fruit
1 pound chopped nuts
1 teaspoons salt
1/2 pound dates
1/2 pound glazed cherries, chopped
1 cup melted butter
1/2 cup powdered sugar
Scald milk, then cool to lukewarm. Dissolve yeast in water, then add milk. Add 6 cups flour sifted with salt to make a soft batter. Let rise until double in bulk.
Add 1 1/2 cups melted butter, sugar, lemon rind, egg yolks and brandy. Mix thoroughly. Add remaining 4 cups flour, slowly working it in until mixture loosens from the bowl.
Knead in fruits and nuts, working in well.
Divide into 5 parts and shape into loaves and place in loaf pans. Slash tops, making 2 rows of slashes lengthwise down the loaf.
Cover bread with a towel and let rise until double in bulk. Bread is heavy, and it rises slowly.
Bake loaves at 350 degrees for 1 hour.
When bread is still warm, spoon 1 cup melted butter over top and sprinkle with
powdered sugar. Store 2 to 3 days, then enjoy. Freezes well.