Dresden Stollen

2 (1/4-ounce) packages active dry yeast

½ c. warm water (110 degrees)

1 ¼ c. buttermilk

2 large eggs

5 ½ c. flour

½ c. butter, softened

½ c. sugar

2 t. baking powder

2 t. salt

½ c. chopped pecans

1 T. grated lemon peel

1 c. chopped candied fruit

½ c. confectioners sugar dissolved in 1 T. milk

In large bowl, dissolve yeast in the warm water and set aside to proof until foamy, about 5 minutes. Add the buttermilk, eggs, 2 ¼ c. flour, butter, sugar, baking powder, and salt. Beat on low speed 30 seconds, scraping down sides. Then beat on medium speed 2 minutes more. Stir in remaining 3 cups flour, pecans, lemon peel, and candied fruit(the dough should remain soft and slightly sticky). Turn dough onto a floured surface and knead 5 minutes. Roll out the dough to a 24 by 6 inch rectangle. Cut the rectangle into 3 (24 by 2) pieces. Loosely braid the pieces and pinch the ends together. Place on a greased baking sheet over and let rise in a warm place until doubled in bulk(about 1 hour). Preheat oven 375 degrees. Bake the stolen 30 minutes or until risen and browned on top. Let the stolen cool 15 minutes in the pan, then bush with a glaze of confectioners sssugar and milk.