Stollen

Directions

1. In a medium bowl, combine mixed fruit, raisins, and rum, if using.
2. Mix to coat, cover, and set aside, stirring occasionally.
3. In a large bowl, add water and sprinkle in yeast.
4. Heat the milk to 110°F and add.
5. Mix in 1 teaspoon honey and 1 cup flour, blending well, then cover with plastic wrap and let rest for about 30 minutes, until light and full of bubbles.
6. Combine the yeast mixture with the fruit mixture, ⅓ cup honey, egg, butter, zest, salt, mace, almonds, and 2 cups flour in a large mixing bowl.
7. Beat well, using the paddle on low speed if using a mixer, about 2 minutes.
8. Gradually add the remaining flour ¼ cup at a time.
9. Continue to beat until dough begins to pull away from side of the bowl.
10. Change to the dough hook and knead, continuing to add flour 1 tablespoon at a time, until the dough begins pulling away from sides of bowl.
11. Knead 4–5 minutes on medium-low.
12. If working by hand, turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
13. Transfer the dough to a greased bowl, turning to coat.
14. Cover with a towel and let rise for 60 minutes, until size is doubled.
15. Place dough on lightly-oiled work surface.
16. Dividing the dough in half, roll halves into a 7 x 9-inch oval.
17. Brush with melted butter.
18. Grease a baking sheet using nonstick cooking spray.
19. Whisk together the cinnamon and sugar in a small bowl.
20. Sprinkle the mixture over one half of the ovals of dough.
21. Fold in half lengthwise and gently place on prepared baking sheet.
22. Press down lightly to shape, cover with a cloth, and let rise 45 minutes.
23. Preheat oven to 375°F.
24. Bake for 25 minutes.
25. Immediately remove from baking sheet and cool on a rack.
26. Sprinkle heavily with powdered sugar prior to serving.