CHRISTMAS STOLLEN

Creamy Frosting (see below)
1/4 cup slivered almonds
Combine raisins, candied fruits and orange juice in a small bowl. Set aside.
Scald milk; add 1/2 cup sugar, salt and 1/2 cup butter. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve. Combine yeast, milk mixture, 2 cups flour, eggs, lemon peel and mace. Beat very well, until batter is smooth. Stir in chopped almonds and fruits.
Stir in enough remaining flour, a little at a time, to make a dough that leaves the sides of bowl and that you can handle easily.
Turn onto a lightly floured board and knead until smooth. Place in a lightly oiled bowl; turning dough to grease top.
Cover and let rise in a warm place about 2 hours. Punch dough down; turn onto board, knead a few times and divide in half.
Cover and let rest 5 minutes. Roll each half into a 15 x 9-inch oval.
Melt remaining 1/2 cup butter; brush part of it over each oval, saving what you do not use for frosting. Sprinkle with 2 tablespoons sugar mixed with the cinnamon and sprinkle over the buttered dough.
Fold each oval lengthwise in half to make a big Parker House roll.
Carefully lift folded-over rolls to a greased baking sheet. Press down the folded side slightly to help the loaf keep its shape during rising and baking.
Cover and let rise until doubled, 1 to 1 1/2 hours.
Bake at 350° for 30 to 35 minutes.
While hot, brush with Creamy Frosting and decorate with slivered almonds. Cool on racks.