| 1 | In small pan combine milk, butter and sugar. |
| 2 | Place over medium heat and bring mixture to scalding, stirring to dissolve the sugar. |
| 3 | Set aside to cool. |
| 4 | Beat the eggs into the cooled mixture; add this mixture to the 2 cups of sourdough starter, beat until well blended. |
| 5 | Add salt, almond flavoring, lemon peel and 3 cups of the flour. |
| 6 | Mix until well-blended. |
| 7 | Stir in orange peel, raisins, currants and almonds. |
| 8 | Add enough flour to knead. |
| 9 | Turn out onto a floured board and knead until smooth and elastic, about 10 minutes. |
| 10 | Turn dough over in a greased bowl. |
| 11 | Cover and let rise in a warm place until double in size. |
| 12 | Punch dough down; divide in half. |
| 13 | On a lightly greased baking sheet shape the dough, each half, into a 7x9-inch oval, about 1 inch thick. |
| 14 | Brush the surface with some of the egg-white mixture, then crease ovals and fold them lengthwise, but not all the way over leaving a 2" lap on bottom. |
| 15 | Brush top with egg-white mixture . |
| 16 | Cover and let rise until double in size. |
| 17 | Bake in 375f oven for 40 minutes or until richly browned. |
| 18 | Brush top with melted butter and sift the powdered sugar over top. |
| 19 | Return stollens to oven and beke 3 minutes longer to set sugar. |
| 20 | Cool on wire racks. |
| 21 | *take sourdough starter out of refrigerator the night before and mix with 2 cups water, 2 cups flour and 1 tablespoon sugar. |
| 22 | Cover. |
| 23 | Let set overnight. |
| 24 | Next morning put original amount of starter back in refrigerator and use the rest for the stollen. |
