Chrismat Stollen with Lemon Glaze

Directions

• Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
• In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon zest. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15x8-in. oval. Fold each in half lengthwise and place on a greased baking sheet. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
• Bake at 350° for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves.