For the Dough
3/4 cup raisins
3/4 cup mixed candied fruit
1/3 cup rum or orange juice
1/4 cup warm water (105–110°F)
2 envelopes active dry yeast
4 1/2–5 1/2 cups all-purpose flour, divided
2 large eggs, lightly beaten
1 cup warm milk (105–110°F)
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
2 tablespoons grated lemon peel
1/2 teaspoon ground mace
1 cup chopped blanched almonds
2 teaspoons salt
For the Filling
2 tablespoons butter, melted
2 tablespoons granulated sugar
1 tablespoon cinnamon
For the Icing and Decorations
1 cup confectioners’ sugar
5 1/2 tablespoons whipping cream
red and green candied cherries
Making the Dough
1. In a medium bowl, combine raisins, fruit and rum; set aside. In a large bowl, combine water and yeast; let stand until foamy about 5 minutes. Add 2 cups flour, eggs, milk, butter, sugar, lemon peel and mace; using a wooden spoon, beat for 2 minutes. Cover with plastic wrap and a towel. Let mixture stand until bubbly, about 2 hours.
2. Stir the mixture to deflate it. Add raisin mixture, almonds and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn dough onto a lightly floured surface; knead, adding more flour, until dough is elastic, 8-10 minutes. Transfer dough to an oiled bowl, turning to coat. Cover with a towel; let dough rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly oiled surface. Divide dough in half; shape each half into a 13 x 9-inch oval.
Filling and Baking the Stollen
1. Brush melted butter over each oval. In a small bowl, combine sugar and cinnamon. Sprinkle mixture over each oval; fold each in half lengthwise over filling. Transfer to an ungreased baking sheet; press open sides to seal.
2. Cover loaves with a towel; let rise until almost doubled in size, about 45 minutes. Preheat oven to 375°F. Bake loaves until golden, about 30 minutes. Transfer to wire racks; cool 30 minutes.
Decorating the Stollen
1. In a small bowl, stir confectioners’ sugar and cream until blended. Drizzle icing over stollen. Using a paring knife, cut each red cherry into 6 pieces, keeping attached at the stem; arrange on top of each stollen for flowers. Cut each green cherry into 3 pieces; arrange around red cherries for stems and leaves. Makes 2 loaves.