Stollen Bread

Preparing the fruit:
Coarsely chop one cup of mixed dried fruits (we used a mixture of apricots, pears, apples and cranberries. Pour some boiling water over the chopped dried fruits and let sit overnight. In the morning, drain the water off, add one cup of raisins, and pour 3 tablespoons of rum over the fruit/raisin mixture. Let sit for a couple hours or so. Keep mixing, so the rum is incorporated well.

Preparing the sponge:
1 package of active dry yeast
1/4 cup warm water
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour
In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast, along with the honey and 1 cup of flour. Cover the sponge with plastic wrap and let ruse until light and full of bubbles, about 30 minutes.

Preparing the dough:
1/3 cup honey
1 large egg, beaten
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all purpose flour
oil, for coating bowl
Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat (using electric mixer) vigorously for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead (by hand), adding flour as needed, until the dough is smooth and elastic.

First rise:
Put the dough in an oiled bowl and turn to coat the ball of dough with oil. Cover with a light towl and let rise until doubled, about 1 hour.

Shape and fill:
Turn the dough out onto a lightly oiled work surface. Divide the dough in half and roll each half into a 7 by 9 inch oval.

Between 2 pieces of waxed paper, roll two 3-oz. pieces of almond paste into the lengthwise shape of half of an oval. Sprinkle with cinnamon and/or nutmeg, if desired.

Lay each of the two pieces of almond paste on one side of an oval of dough. Fold the dough in half lengthwise and carefully lift the breads onto a parchment-lined baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise:
Cover with a towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees.

Bake and cool:
Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool.

To serve:
Sprinkle heavily with confectioners' sugar just before serfing.