Wisconsin Dutch Stollen - cooking recipe

Ingredients

1 pint milk, warmed
2 compressed yeast cakes
8 cups flour, sifted
1 lb butter, softened
1 cup sugar
4 eggs
1/4 cup rum
1 grated lemon, rind of
1 teaspoon salt
1/2 cup almonds, chopped
3/4 lb raisins
Frosting
2 tablespoons milk
1 cup confectioners' sugar
1/2 teaspoon vanilla extract or 1 teaspoon lemon juice

Preparation

Add crumbled yeast and 1 cup of flour to the warmed milk.
Beat well and allow to stand in a warm place until light.
Cream butter and sugar together, reserving 3 tablespoons of the butter for brushing on top of the loaves.
Beat in eggs, one at a time.
Add yeast mixture, rum, lemon rind, salt, almonds, raisins and remaining flour.
Knead on a floured board until smooth and elastic.
Cover and let rise until double in bulk.
Divide into 3 loaves.
Roll out slightly; press down center with a rolling pin.
Brush with reserved melted butter, fold over and brush top with butter.
Place in greased bread pans; let rise until double in bulk.
Bake at 350F for 45 to 60 minutes or until golden and done.
Cool slightly; brush with frosting.
**Variation: Napfkuchen; use half recipe above, increase sugar to 3/4 cup and use only 3 cups flour. Omit rum; bake in a tube pan or bundt pan.