Christmas Stollen

Dissolve yeast in warm water; add sugar, salt, eggs, butter and half of the flour.

Beat 10 minutes at medium speed on mixer or by hand.

Blend in rest of flour, almonds and fruits.

Cover; let rise in warm place until doubled, about 1 hour.

Stir down batter by beating 25 strokes.

Cover tightly and refrigerate overnight.

On well floured board, divide dough in half, press each half into a 10 x 7-inch oval sheet.

Spread with 2 tablespoons soft butter or margarine.

Fold each in two length-ways, firmly pressing edges in place on greased baking sheet.

Brush top with slightly beaten egg whites mixed with 1 tablespoon water.

Let rise in warm place until light.

Bake at 375° for 20 minutes or until done.

When cool, frost and decorate with almonds and cherries.

Makes 2.