ALMOND FILLED STOLLENS

36 servings

4-1/4 ounce packages quick rise active dry yeast
1/2 cup warm water
1 teaspoon sugar
5-6 cups flour
1/2 cup sugar
1 1/2 cups butter, softened
1 cup sour cream
3 egg yolks
1 tablespoon grated lemon peel
1 teaspoon salt
2 teaspoons almond extract
2 teaspoons lemon juice
1 teaspoon vanilla
1 1/2 cups currants or raisins
1 cup candied fruit mix
1/3 cup dried cranberries or dried cherries
3 tablespoons brandy or almond flavored liqueur
1/2 cup chopped almonds, toasted

Filling:
7 ounce tube almond paste
3 tablespoons butter, softened
1/2 cup chopped almonds, toasted

Glaze:
1 egg
1 teaspoon sugar
1 tablespoon milk
1 tablespoon powdered sugar

Dissolve yeast in warm water; stir in 1 teaspoon sugar.
Add 2 cups flour, 1/2 cup sugar, 1 1/2 cups butter, sour cream, egg yolks, lemon peel, salt, almond extract, lemon juice and vanilla.
Beat at medium speed, scraping bowl often, until smooth.
By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto well floured surface; knead until smooth and elastic. Place n greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hours).
Dough is ready if indentation remains when touched.
Combine dried fruit. Pour brandy over fruit; let stand 15 minutes.
Punch down dough. Place dough on lightly floured surface. Knead fruit and brandy mixture and 1/2 cup almonds into dough.
On lightly floured surface roll out one half to 14x10-inch oval approximately 1/2-inch thick.
Stir together almond paste and 3 tablespoons butter.
Spread half of mixture lengthwise on half of oval.
Sprinkle with 1/4 cup almonds; press into filling.
Fold oval lengthwise so top edge is within 1 inch from bottom edge. Pinch edges gently to seal.
Place on greased cookie sheet. Repeat with remaining dough.
Cover; let rise 45 minutes.
Heat oven to 350 degrees. With fork, beat together all glaze ingredients except powdered sugar; brush on stollens.
Bake for 35 to 45 minutes or until golden brown.
Cool completely.
Before serving, sift powdered sugar over top of stollens.
Tip:
To freeze stollen, do not sift with powdered sugar.
Wrap tightly in plastic food wrap; freeze. Before serving, thaw; sift powdered sugar over top.