Stollen

Combine fruits and rum in a medium-size bowl. Cover and let stand overnight. Heat milk in a small saucepan to 105-115 degrees. Pour into large bowl; sprinkle yeast and 1/2 tsp sugar into milk. Stir to dissolve; let stand until bubbly, about 10 minutes. Stir in sugar, butter, eggs, salt, cardamom, lemon rind, almond extract, and 3 cups flour. Stir until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, about 15 minutes. (Or, mix in mixer on medium for about three minutes, turn out and continue. This shortens the hand-kneading time.) Use only as much additional flour as needed to keep dough from sticking. Press dough into a buttered bowl; turn once. Cover and let rise 1 hour or until doubled in volume. Drain fruits and dry; combine with almonds on wax paper. Punch dough down; turn out onto floured surface. Knead fruits and nuts carefully. Rebutter bowl; return dough and turn once. Cover; let rise 1 1/2 hours or until doubled in volume. Punch dough down; turn out onto floured surface. Divide in half; divide one half in half as well. Cover and let rest for 10 minutes. Roll the half portion into a 10x16 rectangle. Brush with melted butter. Fold one long side to the center; brush top with butter. Fold opposite side to cover 2/3 of the first side. Pinch edge firmly; taper ends slightly. Repeat with "quarters," rolling each into an 8X10 rectangle. (Or you could do two big ones) Place loaves on parchment-lined cookie sheets. Cover and let rise about 45 minutes or until doubled in volume. Meanwhile, arrange oven racks to divide oven into thirds; heat oven to 375 degrees. Bake loaves for 35 minutes or until golden brown, rotating sheets and changing racks at about 18 minutes. Remove loaves to wire racks; cool completely. Drizzle with a confectioner's sugar glaze when ready to serve. Should be frozen unglazed! 12/21/16--I baked the small stollen on the upper rack, large on lower for 18 mins. Rotated, switched racks, baked for 9 minutes, covered with foil, baked for 7 minutes. 12/24/17--I used 2 cups bread flour and 4 cups unbleached flour in the mixer. Some more of each while kneading on the counter. 12/19/18--I used 3+ ounces each of snipped dates and dried apricots, 2 ounces candied pineapple bits (all Dierbergs bulk), and DIY maraschino cherries from KA flour (see recipe). I used 6 1/2 cups bread flour this time. I also probably kneaded this too long in the stand mixer--be more careful next time to help texture. The loaves were a little dark when baked as indicated--maybe a couple fewer minutes next year?