Stollen Bread

1 cup seedless raisins
1 cup mixed chopped candied fruits
1/4 c. orange juice
3/4 cup whipping cream
1/2 c.  sugar
1 tsp. salt
1 c. butter
2 pkgs. dry yeast
1/4 c. very warm water
2 eggs, beaten
1 tsp. grated lemon rind
5 c. white sifted flour
1 c. chopped almonds
1/4 tsp. nutmeg
2 T. cinnamon and sugar mixture

1.  Combine raisins, candied fruit and orange juice in small bowl.

2.  Scald cream with sugar, salt and 1/2 cup butter.  Cool to luke warm.

3.  Dissolve yeast in warm water, then mix with cooled cream mixture, add eggs and lemon rind.

4.  Beat 2 cups flour into mixture until smooth.  Stir in fruit and almonds and nutmeg.  Then beat in just enough of remaining 3 c. of flour to make a stiff dough.

5.  Knead until smooth and elastic on a lightly floured board, using only enough flour to keep from sticking.

6.  Place in a large greased bowl away from any drafts and let raise until double in bulk.  (about 2 hrs.)

7.  Punch down, and knead a few minutes.  Divide in half.  Roll each half into an oval 15 x 9.  Place on a greased large cookie sheet.  Melt remaining butter in small saucepan.  Brush part over each oval.  Sprinkle with cinnamon sugar mixture.  Fold in lengthwise, cover, let rise until double in bulk.  About 1 hour.  Brush again with butter.

Bake in moderate oven (350) for 35 minutes.  While hot, brush with remaining butter.