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1
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120u00b0-130u00b0 Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in the raisins, candied fruit, walnuts, and lemon and orange zest. Cover and refrigerate overnight.
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2
Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
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3
Place, seam side down, on a greased
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4
; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show, slightly overlapping with the previous piece. Cover and let rise in a warm place until doubled, about 1 hour.
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5
Bake at 350u00b0 for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
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6
For glaze, combine the sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm stollen. Decorate with candied cherries.
