• -Soak the raisins in a small bowl with the rum and set aside. *Note: If you don't want to use alcohol, soak your raisins in the lemon extract or fresh lemon juice.
• -Pour ¼ cup warm water into a small bowl, sprinkle with yeast, and stir well to dissolve the yeast. Set aside and allow to rest for 5 minutes.
• -In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted.  Allow the mixture to cool until until lukewarm; about 5 minutes.
• -In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, orange, and lemon zest.
• -Add the yeast/water, eggs, lukewarm milk/butter to the dry ingredients and mix until thoroughly combined.  This should take about 2 minutes.  *Note - The dough should be soft, but not sticky.  When the dough comes together, cover the bowl with plastic wrap and let it rest for 10 minutes.
• -Add the mixed peel, soaked raisins (drained), and the almonds to the dough after it has rested. Hand knead or knead in a stand mixer on low speed to fully incorporate the fruit and peel into the dough. Gently mix in the cherries, being very delicate or the dough will turn red.
• -Sprinkle flour on the counter and begin kneading the dough to distribute the fruit evenly, adding additional flour if needed.  The dough should be soft and satiny, tacky but not sticky.  Knead for approximately 8 minutes. 
• -Lightly oil a large bowl and transfer the dough to the bowl, flipping it over to coat the oil.  Cover with plastic wrap.
• -Chill dough overnight in the fridge. The dough will become very firm in the fridge (because of the butter), and it will proof slowly.  *Note - The dough can be kept in the fridge up to one week.

How to shape German Stollen:

• -Let the dough rest for 2 hours at room temperature after refrigerating.
• -Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
• -Line a sheet pan with parchment paper.
• -Punch dough down, and roll it into a rectangle approximately 16x24 inches and ¼ inch thick.
• -Starting with the long side, roll up tightly, forming a long, thin cylinder.
• -Transfer the cylinder to a parchment-lined sheet pan, form into a circle and join the ends together pinching with your fingers to make them stick.
• -Using a knife, make cuts along the outside of the circle at 2-inch intervals, cutting ⅔ of the way through the dough.
• -Mist the dough lightly with cooking spray and cover loosely with plastic wrap.
• -Allow the Stollen to proof again for approximately 2 hours at room temperature, or until it is about 1½ times its original size.
• -Bake the Stollen for 20 minutes in the preheated oven, then rotate the pan 180 degrees (for even baking) and continue to bake for an additional 20-25 minutes. The bread will bake to a dark mahogany color, and sound hollow when tapped.
• -Transfer the baked Stollen to a cooling rack and brush the top with melted butter while still hot.
• -When completely cool liberally dust with confectioners sugar. Allow the Stollen to sit out overnight (uncovered) to dry out slightly, German-style. Slice and serve.
• -The Stollen tastes even better a couple of days later and is superb for toasting.