Stollen

About 4 Hours Before Serving: In 1-quart saucepan over low heat, heat milk and margarine or butter until very warm (120 to 130 degrees F). Margarine or butter does not need to melt completely.

In large bowl, combine 2 cups flour with sugar, salt, and yeast. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/2 cups flour to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/4 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.

In small bowl, mix raisins, citron, walnuts, and almonds; set aside.

Punch down dough. Turn dough onto lightly floured surface; knead raisins, citron, and nuts into dough. Divide dough into 2 pieces.

On lightly floured surface, with floured rolling pin, roll 1 piece of dough into 12-inch by 8-inch oval; fold dough almost in half lengthwise, pressing top edge down lightly with fingertips. Place on large cookie sheet. Repeat with second piece of dough, placing it on same cookie sheet about 3 inches from first. Cover and let rise in warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F. Bake stollen 35 to 40 minutes until lightly browned and loaves sound hollow when tapped. Remove to wire rack to cool.

When loaves are cool, prepare glaze: In bowl, mix confectioners' sugar, lemon juice, and rum or water. Drizzle glaze over top of each stollen.