Stollen recipe question: is 5-6 packets of active dry yeast too many? Hi, all!

I was recently gifted a family (in-laws) stollen recipe. The recipe calls for 5-6 packets of active dry yeast and calls for 6-8 cups of flour. In the recipe, it also calls for 1 cup of milk which is heated to almost scalding but cooled down... 

... could this be right? I plan on taking the milk to 105-110 degrees to activate it... I’m worried about the amount of yeast!