serves 4 to 6

50 ml (¼ cup) hot water

15 ml (1T) dry yeast

50 ml (¼ cup) white sugar

Pour into large mixmaster bowl

125ml (½ cup) butter

Melt in microwave in 500ml pyrex measuring cup, 30 seconds

50ml (¼ cup) milk

2 ml (½ t) salt

5 ml (1 t) lemon extract or grated lemon peel

Add to butter. Test the combined temperature – it should be warm, but not hot enough to cook the eggs. If it isn't warm now microwave it again for ten or twenty seconds and re-check.

Two eggs

Break into the butter/milk mixture and beat together with a fork. Pour into the mixmaster bowl and mix 30 seconds with the paddle.

500 ml (2 cups) flour

Add flour one cup at a time, stirring 30 seconds with each addition and scraping down the sides with a wooden spoon. Change the mixmaster paddle for the bread hook. Knead lightly – about another thirty seconds – with the bread hook.

Let rise for about 1 hour. Divide the dough in half; wrap one half tightly in parchment and put it in the refrigerator for tomorrow's stollen.Spread the other half of the dough in a 22-cm round pan, pushing the dough up the sides as for a pie crust. Set oven to 175C (350 degrees Fahrenheit). Let rest ten minutes.

Sliced Fruit (apple, plum,l peach, pear) or berries (blueberry, raspberry, strawberry)

Arrange the fruit in overlapping circles (or chop small and spread evenly) on the top of the dough

50ml (¼ cup) white or brown sugar

50 ml (¼ cup) bread crumbs

10 ml (2 t) cinnamon

50ml (¼ cup) melted butter

Combine to a crumbly consistency and sprinkle over the arranged fruit. Place Kuchen in oven to bake for seven minutes

1 egg

15 ml (1T) melted butter

15 ml (1T) milk

15 ml (1 T) sugar

Beat well together. After seven minutes, pour over the hot kuchen in the oven and bake another 15 minutes