Elke Sommer's Christmas Stollen -

4 tb Sugar

1 ts Salt

4 tb Butter or margarine; soft

4 tb Walnuts; chop

1 c Seedless raisins

3 1/2 c All purpose flour; sift

3/4 c Powdered sugar

Glaced cherries (opt) 4 tb Water; warm

3/4 c Milk; scalded, cool lukewarm

1 Egg

4 tb Slivered, blanched almonds

4 tb Glaced lemon peel

4 tb Glaced orange peel

1 tb Grated lemon peel

2 tb Butter or margarine; melt

1 tb Milk

1/2 cups flour. Mix with spoon until smooth. Mix in enough of remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Put in greased bowl; brush top with melted butter and cover with towel. Let rise in warm place

1 &

1/2 hours. Roll or pat dough into 12" by

8" oval. Spread with

1 tbl melted butter. Fold in two lengthwise

35-45 minutes. Heat oven to

30-35 minutes or until golden brown and done. Frost, while still warm, with confectioner's sugar and 1 tbl