Kari, I found these recipes on the internet but have not tried either one.

Stollen

3 3/4 cups flour
1 cup confectioners' sugar
1/2 cup lukewarm milk
3 teaspoons yeast
8 Tbsp. softened sweet butter
1 Tbsp. lard (or butter)
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 Tbsp. rum
pinch of ground cinnamon
grated peel of 1/2 lemon
1 cup slivered almonds
1/4 cup candied lemon peel
1/4 cup candied orange peel
1 1/4 cup raisins

For basting:
6 Tbsp. milk (room temperature)
8 Tbsp. butter
3/4 cup powered sugar
Directions:

Sift the flour into a bowl and make a crater in the center. Into the crater, add 1/4 c. of the confectioners' sugar and 1/4 cup of the milk. Sprinkle the yeast over the milk and dust the yeast with a little flour. Let the yeast develop for 15-20 minutes.

Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins. Add only enough of the remaining milk to make dough pliable. Knead thoroughly and cover the dough with a damp towel and let it rise overnight.

Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with tablespoons of milk and bake in a preheated oven at 350 degrees for approximately 50 minutes. Stollen must turn golden brown. Test to make sure it is done with a toothpick.

Baste the stollen generously wih butter while it is still hot, then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks. It's best to store for at least a week before serving.
# of Servings: One loaf makes about 30 slices

GERMAN STOLLEN

1/2 cup Raisins
1/2 cup Candied red cherries, halved
1/4 cup Currants
1/4 cup Candied citron, diced *
1/4 cup Rum
4 1/2 cups Flour, all-purpose
2 packages active, dry Yeast
1 cup Milk
1/4 cup Butter or margarine
1/4 cup Sugar
1/2 tsp Salt
2 Eggs
1 tbsp Orange peel, finely shredded
2 tsp Lemon peel, finely shredded
1/2 cup Almonds, blanched chopped
Confectioners' glaze
Candied citron or citrus peel, diced
Confectioners' glaze or powdered sugar

In a medium bowl combine raisins, cherries, currants, citron or citrus peel, and rum. Set aside.

In a large mixer bowl combine 1-1/2 cups of the flour and yeast. Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120F to 130F). Add to dry ingredients along with eggs and fruit peels. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 6 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise until double (1 hour). Punch dough down. Divide in half.

Cover and let rest 10 minutes.

On a lightly floured surface roll each half to a 10x8-inch oval. Fold lengthwise in half so the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place about 4-inches apart on greased baking sheet.

Cover and let rise until double (45 minutes).

Bake in a 375F oven for 15 to 20 minutes or until golden brown. Cool.

Serve sprinkled with powdered sugar or spread with Confectioners' Glaze and decorate with candied cherries. Makes 2 loaves.

CONFECTIONERS' GLAZE
Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2 teaspoon at a time, until spreading consistency.