This is the original recipe that my great grandmother Maria Zekoll brought over from Austria. I have 2 variations of this recipe. The holiday stollen is with the candied fruit and this is the everyday stollen, which is a much easier version. They all had large families back then so they needed to feed an army basically. You can cut the recipe to make less if you like or freeze any extra.
1Mix 1 cup lukewarm water, 1 tsp sugar and 2 pkgs yeast and let stand.
2Soak raisins in hot water. Bring milk to just a boil. Add sugar, salt and butter. Let cool.
3Beat eggs and add to warm milk. Add yeast and stir.
4Put flour in large bowl, making a hole in the center of the flour (sort of looking like a crater on a volcano). Add milk mixture into the center of the flour. Mix well and turn out onto floured board. Knead well for about 30 minutes.
5Grease another bowl and put dough into it and cover with a towel. Put in a warm place to rise. When double in size, put on floured board and knead again.
6Roll out on floured board then add raisins and walnuts. Brush bottom of pan to be used for baking with melted butter. Roll up and twist the dough. Lay dough on the pan to be baked and brush the top with melted butter.