Makes four 1-pound loaves

¼ cup chopped glacé cherries
½ cup chopped Candied Citrus Peel (page 00)
¼ cup chopped dried apricots
1/3 cup chopped dried figs
½ cup golden raisins
½ cup dark raisins
½ cup chopped almonds
½ cup chopped walnuts
1/3 cup chopped chestnuts
½ cup dark rum
Zest of 1 lemon
2 tablespoons active dry yeast
¾ cup milk, warmed
1½ teaspoons salt
1 tablespoon honey
3 tablespoons sugar
2 eggs
¼ teaspoon ground cloves
1½ teaspoons ground cardamom
1 teaspoon freshly ground cinnamon
½ teaspoon freshly ground allspice
¼ teaspoon freshly grated nutmeg
2¾ cups bread flour
½ pound plus 2 tablespoons (2¼ sticks) unsalted butter, softened
½ cup almond paste

Glaze:
4 cups confectioners’ sugar, sifted
3 tablespoons milk

1. At least 24 hours before baking the stollen, combine the dried fruit and nuts in a large bowl. Stir in the rum and lemon zest, cover the bowl with plastic wrap, and set aside to macerate at room temperature for at least 24 hours, stirring occasionally.
2. The next day or when you are ready to proceed with the recipe, stir together the yeast and milk in a large bowl. Add the salt, honey, sugar, eggs, and spices, whisking to combine. Mix in about 1½ cups of the bread flour, stirring until incorporated. Add the butter and remaining flour and again stir until incorporated.
3. Turn the dough out onto a floured work surface and knead until the dough is smooth and elastic. Place the dough in a lightly oiled large bowl, cover with a kitchen towel, and set aside in a warm area until it has doubled in volume, about 1 hour.
4. Turn the risen dough onto a floured work surface and knead in the macerated fruit mixture and almond paste by hand. Place the dough again in a large oiled bowl, again cover with a kitchen towel, and set aside in a warm area until it has once again doubled in volume, about 45 minutes.
5. Turn the dough out again onto a lightly floured work surface, press it to expel any air, and divide it into 4 equal portions. Shape the pieces into oval loaves about 8 inches long and 2 inches wide, reincorporating any fruit that might have escaped, and rolling each loaf to slightly taper the ends.
6. Arrange the loaves on heavy-bottomed parchment-lined sheet pans and set aside in a warm area until they have risen to one and one-half times their original size.
7. Preheat the oven to 350°F.
8. Bake the stollen until golden brown, about 45 minutes. Place the loaves on a wire rack and cool completely before glazing.
9. To make the glaze, stir together the confectioners’ sugar and milk in a large bowl until smooth. Spread liberally over the stollen and set aside to dry for about 10 minutes before serving.